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!!