- 2 cups instant rice
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 1/4 cups water
- lemon pepper to taste
- lemon and herb seasoning to taste
- ground cumin to taste
- dried thyme to taste
- 6 skinless, boneless chicken breast halves
- Preheat oven to 350 degrees F (175 degrees C). Prepare instant rice according to package directions. (Note: 2 cups of uncooked rice will yield about 4 cups of cooked rice.)
- In a 9×13 inch baking dish, thoroughly mix the cooked rice, soup, water, lemon pepper, lemon and herb seasoning, cumin and thyme. Press chicken breasts into mixture until only the tops show.
- Cover and cook 30 minutes in the preheated oven. Pierce chicken breasts with a fork. Continue cooking 30 minutes. Enjoy!