4 boneless chicken breasts
2 c. white rice
2 can cream of chicken soup
2 cans of water
lemon pepper seasoning to sprinkle over top
Preheat oven to 400 degrees. In a bowl, whisk together two cans of soup and two cans of water. Add rice to a roasting pan. Pour the soup/water mix over the rice. Nestle your chicken among the rice/sauce. Sprinkle with lemon pepper (be sure not to over do it)
Cover w/ tin foil. Bake for 30 minutes. Remove foil and stir. Replace foil and bake another 30 minutes, until rice is fluffy and soft.
*We thought next time we will do 1 3/4 c. rice so that there is a little more sauce.
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