1 pound skinless, boneless chicken breast, cut into 1 inch pieces
1 (10 ounce) can condensed cream of chicken soup
1 (10 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can tomato soup
1 teaspoon dried sage
1 teaspoon crushed red pepper flakes
3 cloves garlic, chopped
1 teaspoon dried oregano
2 cups chicken broth
1/2 cup rice and beans
Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a single layer in a nonstick skillet on medium-high heat. Season evenly with salt and pepper to taste. Brown on both sides and drain.
Add chicken to skillet and boil 2 minutes on each side, turning once.
Meanwhile, in a saucepan, combine cream of chicken soup, cream of mushroom soup, tomato soup, sage, crushed red pepper flakes, garlic and oregano. Bring to a boil and reduce heat, stirring constantly, to medium. Cover and simmer 15 minutes.
Place a layer of rice and beans over chicken mixture, creating a 9x13 inch dish. In a small bowl, combine chicken broth and chicken stock, mixing well. Pour chicken mixture over rice and beans.
Bake at 350 degrees F (175 degrees C) for 60 minutes.