2 cans of condensed Cream of Mushroom soup
2 cups of water
1-1/2 cups of uncooked white rice
1/2 teaspoon thyme*
1/2 teaspoon ground black pepper
2-3 pounds of chicken tenderloin strips**
Step 1: Mix the soup, water, rice, thyme, and pepper together in the bottom of a rectangular baking dish.
Step 2: Add the chicken to the top of the rice mix. Sprinkle with additional thyme and pepper to preference.
Step 3: Bake at 375 degrees (F) for 45 minutes or until chicken has turned a golden brown.
*The thyme can be substituted for basil, paprika, summer savory, or another dried herb. Our personal favorites are thyme or basil.
**You can also use boneless skinless chicken breasts. I use the tenderloins because the kids have less trouble cutting them up and can usually manage to eat without me having to stop to cut up a big chicken breast.