Lost for ideas and not much in the house, I had to depend upon my culinary education to come up with this in a pinch. The kids came to the table and asked what was for dinner and I told them I did not know, I just threw it together. To my amazement, they loved it! I hope that you will like it just as much. Feel free to tweak it and make it better, but please do share with me. :)
Prepare Rice-A-Roni per directions; however, simmer until just set. It will finish cooking in the oven.
Boil chicken until done.
Remove from water and let rest about 5 minutes.
Cube into bite sized pieces.
Put into a medium sized mixing bowl.
Add Cream of Mushroom soup in with the chicken.
Pour some oil from chilies into a medium sized baking dish; coating the bottom.
Pour the remaining chili oil in with the chicken.
Measure the milk in the Cream of Mushroom can to 3/4 can. This also gets all the soup out for you. :)
Add milk in with the chicken mixture and stir.
Place a layer of corn tortilla shells on the bottom of the baking dish.
Pour Mexican Rice-A-Roni on the first layer of tortillas.
Add another layer of corn tortilla shells.
Pour the chicken mixture on the second layer of tortillas.
Open the Chilies and cut one side to lay flat. Lay each of them to cover the chicken mixture.
I did not have cheese, but this would be a good place to add some. I had a little to much liquid with my chicken, so I added some left over Jasmin rice pilaf I had left from an earlier meal. If you have this problem, you can use unprepared/lightly prepared Minute Rice in a pinch (easy, a little goes a long way).
Bake in a 375 oven for about 40 minutes, or until heated through.
Remove and let stand about 10 minutes.