Chicken and Rice

This recipe has very little prep time. I love that I can just pop it in the oven and in 1 hour dinner is ready.
Ingredients


1 1/2 cups of quick cooking brown rice
3/4 cup of shredded cheese
3 cups of water
4 to 6 chicken breasts (depending on the size of the chicken breast)
2 cans of cream of chicken soup


Directions

1. Preheat oven to 350 degrees.
2. Spread the rice and cheese over the bottom of a 9x13 inch baking pan that has been sprayed with nonstick spray.
3. Sprinkle lightly with salt.
4. Heat the water and pour over the rice.
5. Place chicken pieces over the rice.
6. In a separate bowl, mix the cream of chicken soup and dry onion soup mix.
7. Spread the mixture over the chicken in the pan.
8. Cover with tin foil and bake for one hour and serve.

source: Dana Thornock's Lean and Free 2000 Plus Cookbook pg. 179