Chicken and Rice

• 1 (7 ounce) box of minute rice, cooked
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can cheddar cheese soup
• 5 or 6 split chicken breasts

Instructions:
Cook entire 7 ounce box of rice, according to directions. Mix all 3 cans of soup in a large bowl. When rice is done, add to the soups. Stir well. Pour into a 13x9 baking dish. Press RAW chicken breasts down into the rice and soup mixture. Sprinkle with Lawry's Season Salt. Bake at 375 degrees for 1 - 1 1/2 hours or until chicken is done and tender. Do NOT cover while baking!

Mrs. Reeves