4 boneless skinless chicken breasts (or 8-10 boneless skinless chicken breast tenders as I've used here)
2 cups of white rice
2 cans of cream of chicken soup
2 cans of water
Lemon Pepper Seasoning to sprinkle over the top
-Preheat oven to 400*
-In a bowl, whisk together the two cans of cream of chicken soup, and two cans of water.
-Add your rice to a roasting/brownie pan
-Pour the soup and water mixture over the rice
-Nestle your chicken amongst the rice and sauce
-Grab your Lemon-Pepper Seasoning
-Sprinkle the Lemon-Pepper seasoning evenly over the top of the dish
-Cover with tin-foil
-Bake, covered for 30 minutes. Then, remove the tin-foil and stir the chicken and rice.
-Replace the tin-foil, and bake another 30 minutes or so, until the rice is fluffy, and soft
-That's it! Now serve with some bread, and enjoy!!