This is possibly the simplest recipe ever – only 5 ingredients!  But when I made it, you would have thought I spent hours in the kitchen slaving over a hot stove the way my son and husband raved over it.  Crazy, huh?

You need…

1 cup uncooked rice

1 tablespoon butter

2 cups water

1 can 98% fat free cream of mushroom soup

I don’t like to follow any of the recipes I have tried over the years where you cook the chicken and rice in the oven at the same time.  The rice never gets as soft and fluffy as I like it, and the chicken tends to dry out.  So, I do mine separately then combine them in a casserole dish.

Cook the chicken breasts in baking pan.  To keep them moist, put water in the pan, enough to cover the bottom at least 1/4 inch.  Season any way you like.  I use garlic salt.  Bake at 375 degrees for about 45 minutes depending on the thickness of the chicken.

Cook the rice on the stove top.  I use Adolphus brand.  Put two cups of water, 1 cup uncooked rice, 1 Tablespoon of butter or margarine, and  little salt in a saucepan over high heat.  Bring to a vigorous boil.  Stir.  Turn to lowest setting, cover, and cook for 20 minutes.

Cut the chicken into bite size chunks.  Combine chicken, cooked rice, and soup in a casserole dish.  Stir well.  Cook for 20-30 minutes in oven at 350 degrees.  Serve with green beans or another vegetable for a tasty, healthy meal.