1 yellow onion diced and sauteed in butter until translucent
1 1/2 cups rice
2 boneless chicken breasts, each cut in half and browned on each side
1 can cream of chicken soup
Mix together soup and 1 1/2 cans water with rice, add sautee’d onion and place chicken breasts into mixture. Bake covered at 400 for 45-55 mintes. serves 4
On the plate below I served this with leftover sweet potatoes and green bean casserole from Thanksgiving.