Ingredients
5 skinless chicken breasts, cooked and shredded
2 pkgs boil-in-bag white rice
1 8 ounce can chopped green chilies
1 pkg shredded cheddar cheese
2 cans cream of chicken soup
1 cup of milk
1 tsp. cumin
1 tsp. pepper
Salt to taste
Preparation
Cook white rice, drain. Add two cans of cream of chicken soup and 1 cup of milk. Stir until mixed. Add chopped green chilies, cumin, pepper, salt and half the pkg of cheese. Add chicken and mix.
Place in baking pan and top with remaining cheese. Bake in oven at 350 degrees for 20 minutes.
