Creamy Chicken and Rice

  2-3 lbs

  skinless boneless chicken pieces cut up (I use thighs)

  2 cans

  Family sized cream of mushroom soup

  1 large can

  Sliced or button mushrooms

  1.4 to 1/2 can

  Water

  Cooked Rice or noodles (I use white rice)

  1.  Thoroughly wash and dry your chicken pieces and cut into bite sized pieces.

  2.  Spray frying pan with non-stick cooking spray and fry chicken until cooked.

  3.  Spray a 4 qt baking dish with non-stick cooking spray and add chicken, mushrooms

        and cream of mushroom soup.

  4.  Bake at 350 degrees for about 45 minutes to an hour

  5.  You can skip pre-cooking the chicken if you cook this dish for about 2 hours. 

Recipe from LastMinuteCooking.com