Chicken breasts (I usually dice a 2-3)
11/2 c. rice (uncooked long grain)
3 c. water
3/4 c. shredded cheddar cheese
1 packet onion soup mix
1 can cream of chicken
Place rice in the bottom of a sprayed 9x13 inch baking pan. Place cheese evenly over rice. Pour hot water over rice and cheese. Place chicken pieces over rice. Cream together cream of chicken soup and dry onion soup mix. Spread mixture over chicken. Cover and bake 1-2 hours at 350. You could also cook this in a crock pot.
Serve with rhodes rolls--put in muffin tin and let rise for 5 hours. This is a great meal for Sundays.