My friend Jill gave me this recipe several years ago.
3/4 cup rice
1 cup water (plus 1/3 cup if desired)
1 can of cream of mushroom soup (I don't care for mushrooms so I use cream of chicken or cheddar cheese soup which is what I used last night)
Boneless Chicken Breast (season as desired)
Mix rice, water and soup in a 9 X 13 inch pan and place chicken on top. Cover and bake at 375 for 45 minutes.
I always cook three pieces of chicken so I have leftovers for lunch for two days. When I buy boneless skinless chicken breast, I cut the pieces in half which is closer to a portion size, and I have twice as much chicken.
I had corn with dinner last night. I wanted broccoli but I didn't have any in the freezer.
Of course... dessert. Blue Bunny Banana Split ice cream.