Ingredients:
4 chicken breasts, cooked and shredded
1 cup cooked rice
1 (10 1/2 ounce) cans cream of chicken soup
1 (16 ounce) bags sharp cheddar cheese, shredded
Directions:
Place shredded chicken in the bottom of a lightly sprayed casserole dish.
Spread rice over the chicken.
Mix soup with one can of water. Pour over the rice and chicken. Stir.
I add a little bit of cheese and stir it into the mix.
Top with cheese.
Bake at 350 degrees until cheese is melted and bubbly (40 minutes or so). Season to taste.
Servings: 4-6
Time preparation: 5 min.
Time total: 45 min.