Easy Chicken over Brown Rice

(Contributed by Michelle Warren)

1 can (10-3/4 oz.) reduced-fat, reduced sodium condensed cream of chicken soup, undiluted

1 can (10-3/4 oz.) reduced-fat reduced sodium condensed cream of mushroom soup, undiluted

½ cup fat-free milk

½ tsp dried thyme

¼ tsp pepper

1/8 tsp poultry seasoning

2 pkg. (16 oz. each) frozen mixed vegetables, thawed

1 ½ cups cubed cooked chicken breast

6 cups cooked hot brown rice

In a 4-quart sauce pan, combine the soups, milk, thyme, pepper, and poultry seasoning.  Stir in vegetables and chicken.  Heat through on medium heat.  Serve over hot brown rice.