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Cheesy Chicken and Rice Bake
Carol McShane-Street
Ingredients
1 cup long-grain rice (not instant)
1 package dry onion soup mix
3/4 stick butter or margarine
2 1/2 cups hot water
6 boneless, skinless pre-cooked chicken breasts
1 package (4 ounces) shredded Swiss cheese
1 package (4 ounces) shredded Colby cheese
Directions
Mix the rice, soup mix, margarine and water in a 9x11-inch baking dish. Place the chicken breasts on top. Cover with foil and bake at 350 degrees F about 30 minutes or until water is absorbed. Remove foil and sprinkle with the cheeses. Bake a few more minutes to melt cheese.
Suggestions
Serve with your favorite salad, vegetable and bread.