1Salt and pepper the chicken to taste and set aside.
2In a bowl, combine 1 can each of cream of chicken and cream of mushroom soup, 2 cans rice and 2 cans milk. Stir until soup is smooth.
3Poor mixture in a rectangle Pyrex baking dish and place chicken strips on top. Push strips into the mixture until just covered and smooth. Poor melted butter over the top of where you placed the strips and cover dish with foil.
4Bake at 350 for about 1 hour and 15 minutes or until done.