Zesty Chicken Supreme

Originally my grandma's recipe, but I've tweaked it over the years to be a little healthier and a lot zestier. One of the staples in our family, I hope you enjoy it as much as we do!

• Ready In: 2 hrs 40 mins
• Serves: 8

Ingredients

• 8  frozen chicken breast halves or 4  frozen chicken breasts
• 1 1⁄2 cups brown rice (brown mixed with wild rice is the best!)
• 1 (14 ounce) can  98% fat-free cream of mushroom soup
• 1 (14 ounce) can  98% fat free condensed cream of celery soup or 1 (14 ounce) can  cream of chicken soup
• 21  ounces milk (use the soup can and measure 1 1/2 cans of milk)
• 14  ounces water (again, use the soup can and measure 1 can full)
• 4  ounces  ortega hot green chili peppers
• 1 (6 ounce) package  French-fried onions or 1 (6 ounce) package  slivered almonds
•  cayenne pepper
•  black pepper

Directions

1. Preheat oven to 350°F.
2. Grease a 9x13 pan and sprinkle uncooked rice evenly over the bottom.
3. Layer frozen chicken on top of the rice.
4. Combine the soups, liquids, and Ortega chilies in a bowl. Pour mixture over the chicken and rice - DO NOT MIX.
5. Top with french fried onions or almonds and sprinkle with cayenne and black pepper to taste.
6. Cook uncovered for 2 1/2 hours or until all the liquid is absorbed, and enjoy!