Want an easy recipe that I promise will be gobbled up? If so, this one is for you...
Chicken and Rice Casserole
Uncle Ben's original long grain rice
4-6 deboned, skinned chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
Salt and pepper
Prepare the rice according to the directions on the box, with one slight change: I substitute 1 cup of chicken broth for the cup of water. Don't cook it as long as the box suggests since you are also going to cook it in the oven. Salt and pepper the chicken and saute in olive oil. Cut into bite size pieces. Mix the two soups with two cans of water (if condensed). In a casserole dish layer the rice, chicken, soup mixture. Repeat. Cook at 350 degrees for 30-45 minutes.