Kathy's Easy Chile Chicken and Rice

Ingredients

• 10.8 ounce cream of chicken soup canned
• 4 ounce chile peppers diced green drained canned
• 1 cup milk 
• 1 cup peas frozen
• 4 servings salt and pepper to taste
• 2  chicken breast halves boneless skinless chopped
• 1 cup rice long grain white uncooked

Equipment

• oven
• casserole dish

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. Mix the soup, milk, rice, and chile peppers into the casserole dish.
3. Place chicken in the dish. Season with salt and pepper, and top with cheese.
4. Bake covered 1 hour in the preheated oven.
5. Mix in the peas.
6. Let stand covered 5 minutes before serving.