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One-Dish Chicken and Rice Bake

We had this for dinner tonight and it was a great and FAST meal for a night were I was late coming home from work.

1 can cream of mushroom soup (condensed) -- you can use cream of chicken if you are not a mushroom eater
2 soup cans water
1 packet onion soup mix
1 1/2 c white rice
4-6 boneless, skinless chicken breasts

Preheat the oven to 325.

In a saucepan, combine soup, two soup cans of water and onion soup mix over medium meat. Beat with whisk to break up condensed soup and heat just enough to mix all ingredients together (about 4-5 minutes).

In 9x13 inch baking dish, spray with non-stick spray (I used olive oil spray). Pour in rice evenly and top with chicken breasts (thawed). Pour over soup evenly to coat.

Cover with aluminum foil tightly and place in middle rack of the oven for 40-70 minutes, until chicken is cooked through. This also works for boneless, skinless chicken tenders (You'll cook them about 40 minutes; Thicker breasts will cook longer).

Fluff rice with a fork and serve with chicken.

Serves 4. (This reheats well for leftovers)
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