Mexican Chicken with Rice

A mixture of condensed soups, red enchilada sauce, & green chilies is layered with rice and skinless, boneless chicken, and then baked.

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Ingredients:

• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can red enchilada sauce
• 1 can diced green chilies
• 1 cup milk
• 4 cups cooked rice
• 12 skinless, boneless chicken thighs (or 6 skinless, boneless chicken breasts)

Method

Preheat oven to 350 degrees. Combine soups, enchilada sauce, chilies and milk in a saucepan and heat over medium heat until combined. Spread the cooked rice in a 9x13" baking dish, and stir about half of the soup mixture into rice. Lay chicken on top of rice mixture; pour remaining soup mixture over chicken. Cover with foil and bake for 50-60 minutes, or until chicken is done.

Notes:

Number of servings: 6

Submitted By: cateyes725
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