How to Cook Yummy Mike's Slimy Chicken & Rice [awful name-excellent taste]

Mike's Slimy Chicken & Rice [awful name-excellent taste].

You can cook Mike's Slimy Chicken & Rice [awful name-excellent taste] using 22 ingredients and 10 steps. Here is how you cook that.

Ingredients of Mike's Slimy Chicken & Rice [awful name-excellent taste]

1. You need of ● For The Proteins.
2. You need 4 of EX LG Chicken Thighs [skin on - bone in].
3. It's 1 (12.5 oz) of Drained Can Chicken Breasts [crushed/shredded].
4. It's of ● For The Soup Base.
5. You need 1 Can of Campbells Cream Of Chicken Soup.
6. You need 1 Can of Campbells Cream Of Mushroom Soup.
7. It's 1 Cup of Whole Milk [more if needed to thin your mixture].
8. You need 4 Cups of Uncle Ben's Instant Rice.
9. It's 1 (4 oz) of Can Drained Mushrooms [more if desired].
10. It's 1/2 tsp of Fresh Ground Black Pepper.
11. You need 1/2 tsp of Granulated Garlic Powder.
12. You need 1/2 tsp of Granulated Onion Powder.
13. You need 1 tbsp of Knorrs Chicken Powder.
14. It's 1/2 tsp of Dried Rosemary.
15. You need 1 tsp of Hot Paprika.
16. You need 1 (4 oz) of Can Sliced Black Olives [topper].
17. You need 1/2 Cup of Chopped Green Onions [+ reserves for topper].
18. It's 1/2 Cup of Kraft Shredded Cheddar & Swiss Cheese [topper].
19. It's of ● For The Options [to taste].
20. Prepare of Sweet Corn.
21. It's of Sweet Peas.
22. It's of Thin Sliced Carrots.

Mike's Slimy Chicken & Rice [awful name-excellent taste] step by step

1. What you'll need in steps 1, 2 & 3..
2. Seasonings pictured..
3. You'll eventually top your soup mixture and chicken with shredded cheese..
4. Mix your soup base with your drained canned chicken breasts. Break them all up well..
5. Rinse and pat dry your extra large chicken thighs..
6. Add your chicken thighs to your soup mixture..
7. Cover your chicken thighs with your soup base..
8. Top total mixture with chives, cheese and sliced black olives..
9. Seal tightly and bake at 425° for 1 hour..
10. Place your chicken over your rice. Garnish with chives. Enjoy!.

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