This is a very easy way to make Chicken and Rice and the leftovers make great enchiladas! (Recipe to come:)
Chicken and Rice
2 cups rice
2 cans cream of chicken soup
3 cups milk
5-6 boneless, skinless chicken breasts
2 chicken boulion cubes (or 4 tsp. chicken boullion)
Pour rice into a 9X13 pan. Lay chicken breasts on top. Mix cream of chicken soup, milk and boullion in a bowl till smooth. Pour over chicken in pan. Cover and cook at 350 for 1 1/2- 2 hours.
Thats it! Serve with a nice salad and garlic bread (I cheat and butter regular bread and sprinkle garlic powder on top broil for a few minutes and viola!).
To make in a smaller batch for smaller family halve recipe and use an 8X8 pan.
Try it and tell me what you think!