1 (4 pound) whole chicken, cut into pieces
1 (4 ounce) can diced green chile peppers, drained
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a large, shallow dish. Mix together with green peppers, cream of chicken soup, cream of mushroom soup, cream of mushroom soup, cream of chicken soup, chicken broth, parsley, green onions, and chicken.
Spread chicken pieces on top of rice and beans. Sprinkle with parsley and green onions.
Bake uncovered for 45 minutes.
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