Chicken and Rice Casserole

2–3 boneless chicken breasts                                   1 sm. can stewed tomatoes

uncooked & chopped                                                 1 med. onion, chopped

1 c. rice, cooked                                                          1 c. shredded cheese

1 can cream soup (cream of broccoli,                      French fried onions

chicken, celery or mushroom)

Preheat oven to 350 degrees. Cook the rice and set aside while the chicken and onion are cooking in a large pan. When the chicken and onions are done, put in the bottom of a large casserole dish. Add tomatoes and soup to the rice and pour on top of chicken. Sprinkle shredded cheese on top. Then add French-fried onions on top. Put in the oven for 10 to 15 minutes uncovered. Serves 5.

Submitted by:

Denise Adams

Windsor