Chicken and Rice

Two chicken breast boiled (retain broth)

Two cups of cooked rice One can of Cream of Mushroom Soup

One cup chopped onion 2 tablespoons of butter

2 heaping tablespoons of flour

Cook rice as directed on package and set aside

Chop cooked chicken into bite size pieces (or shred it if preferred) and set aside

Melt butter in large skillet over medium heat. Add onions and cook until tender. Sprinkle flour over the top and gradually add two cup of reserved broth.

When this has thicken add Cream of Mushroom Soup, Chicken and Rice. Add more broth as needed. (This mixture needs to be very moist so it won't dry out during baking time)

Prepare a 9 X 13 casserole dish with cooking spray or butter. Pure in chicken mixture and place in preheated oven until bubbly (20 to 30 minutes)