chicken breasts, cooked and shredded
1 (10 1/2 ounce) cans
cream of chicken soup
1 (16 ounce) bags
sharp cheddar cheese, shredded
- 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.