Chicken and Rice

I totally love this dish. You can come in from work, spend just a few minutes to put it together and then put it in the oven. You now have 60 minutes to read the mail, change clothes, walk the dog..whatever you need to do..and then have a great dinner. Just add a salad and you are set.
NEED:
2 cups of instant rice
1 cup water
2 tablespoons of butter
seasonings of your choice ( I use garlic powder, parsley flakes and thyme)
1 can cream of chicken soup ( or you can use cream of celery or cream of mushroom)
Shredded Cheese - flavor of your choice
Boneless, skinless chicken breast or chicken tenderloins ( fresh or frozen) This recipe is for 4 breasts or 6 tenderloins.
In baking dish ( mine is about 12 x 6) pour in 2 cups uncooked instant rice and 1 cup of water. Sprinkle with the spices you want, mix and dot with the butter.
Lay the chicken pieces on top of the rice. Dilute the soup as directed on the can and pour over the chicken. Sprinkle with cheese.
Oven at 350 degrees. Bake uncovered for 60 minutes.
If desired you can add peas or broccoli florets to the rice portion. Not only does it add veggies it adds a nice bit of color.

Enjoy!