4 skinless, boneless chicken breast halves
1 medium yellow onion, chopped
2 teaspoons chicken bouillon granules
2 cloves garlic, minced
1 tablespoon vegetable oil
1 cup milk
1 (10.75 ounce) can condensed cream of chicken soup
1 cup boiled rice
1 cup water
1 (10 ounce) can chicken broth
1 (5 ounce) can whole kernel corn, drained
1 (8 ounce) can diced green chilies, drained
1 (16 ounce) package shredded Cheddar cheese
3 (2 ounce) cans chopped cooked rice
3 (1.5 ounce) packages instant chicken noodle soup mix
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a large bowl. Pour chicken broth in the bottom of a separate large skillet, bringing chicken breasts to a boil. Add pasta and chicken, cover and simmer for 10 minutes.
Add milk, chicken broth, corn, green chiles, Cheddar cheese, cooked rice and chicken noodle soup mix. Stir together.
Pour chicken mixture into a 10x15 inch casserole dish. Top with casserole mixture.
Bake in preheated oven for 30 minutes, or until chicken is no longer pink. Cool 10 minutes before serving.