8 - 12 chicken thighs
1 stick butter
1 can chicken noodle soup
1 can cream of chicken soup
1 cup rice, cooked
Heinz 57 sauce
Velveeta Cheese, sliced

Cook chicken thighs in butter until brown. Set aside. Cook rice. Combine soups and bring to a boil. Grease 9 x 12 pan. Put in rice and chicken. Cover with soup mix. Sprinkle with Heinz 57 sauce. Cover with sliced Velveeta.

Bake at 350°F until cheese turns light brown, about 30 minutes.