Chicken Rice Casserole
|Chicken breast||4 (skinless)|
|Raw rice||1 Cup (16 tbs) (uncooked)|
|Water||2 Cup (32 tbs)|
|Cream of chicken soup||1 Can (10 oz)|
Place rice and water in glass lasagne pan.
Season chicken and place over rice.
Cover chicken and rice with cream of chicken soup.
Cover with foil.
Bake at 425° for 1 hour and 15 minutes.
Bake, uncovered, 15 minutes.