1 Hour Chicken and Rice 2 cans Cream of Mushroom Soup 2 cans Cream of Chicken Soup 3 cups of Instant rice 6 Chicken Breasts 1/4 pound Butter or Margarine

Preparation

Preheat oven to 350°.

Combine all soups in a large bowl; set aside.

In a large casserole dish, melt margarine to cover the bottom. Stir in uncooked rice.

Blend in 1/2 of soup mixture and spread evenly in the bottom of the dish. Place chicken on top of the rice mixture and cover with the remaining soup.

Bake for 1 hour.

Optional: One small can of sliced mushrooms can be added to the original soup mix