2 chicken breasts
2 chicken thighs
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can evaporated milk
1 large can chow mein noodles

Boil chicken off of the bone. Stir soups and canned milk together. Add all the ingredients together in a 13 x 9-inch baking dish and bake at 450°F until browned on top and bubbly.