Hi Jen!

"Jen" wrote
...
>I know everyone wanted to ridicule you about that chicken rice soup

Got some real 'winners' here I admit.

> casserole thing. Bu I'm curious to try it. I don't think I've ever made
> anything with soups in it before. But I'm just wondering if the
> quantities were right. You said 6 chicken thighs, 3 cans soup, 3 cans
> water, 3 cans milk, and 2 cups rice. It seems like a lot of liquid. Did
> you try it?

I didnt see the origional but lets see what happenes here.

The 2 cups of dry rice will soak up 4 cups of water. Thats a solid rice and
I think you wanted a soupy thing a bit like congee/juk. I havent measured a
can to see but seems it's a 1/4 cup more or so there so the 3 cans of water
would match the rice pretty much. I dunno about simmering that much milk
that long. Seems it would curdle? Yet if the thighs were not cooked, they
would have to go that way. Perhaps the milk was added near the end? I
think I'd add 2 cans chicken stock at the start then and 1 can 'cream' near
the end.

You don't mention any spices but there are several that would work well and
enhance this.