Chicken and Rice Casserole

2 1/2c. rice
5 c. water
Salt and Garlic
Shredded Cheese
1 Rotisserie Chicken, de-boned and chopped
1 envelope Onion soup mix
1 lg Family size can Cream of Chicken soup

In a lrg baking pan (11x15?) Place rice in pan and cover with water, season with salt and garlic. Then sprinkle with shredded cheese. Next place chicken pieces evenly over rice ans cheese layers. Sprinkle with onion soup mix and then spoon condensed cream of chicken soup as evenly as you can over chicken. Cover with foil and bake at 375 for 2 hours. Remove foil and check if rice is done. Then sprinkle with shredded cheese and return to oven, once cheese is melted it's ready to serve.

9x13 baking dish:
1 1/2 c rice
3 c water
1 can Cream Chicken soup
everything else the same...

This recipe is from Emily Dixon and is now a family favorite. She uses 3-4 raw chicken breasts cut into pieces. I just find it easier to pick up an extra chicken at costco and then use it during the week in different ways.