Combine baked chicken with white rice and mushroom soup, to create a pan that requires only 10 minutes to prepare. The dish can be served alone, as a side dish with a sandwich or wrapped in tortillas . This serves to six servings.
Preheat oven to 375 ° Fahrenheit (190 ° Celsius).
Combine two diced chicken breasts, two cans of 10 oz (284 ml) cream of mushroom, 1 3/4 cup water, 1 tablespoon pepper ground black pepper and 1 cup of white rice in a mixing bowl. Stir with a wooden spoon until the mixture is smooth.
Cover the tray with fine aluminum and place in the oven. Bake for 55 minutes.
Use a cloth potholders to remove the tray from the oven. Remove the aluminum tray pan and stir until it is smooth. Let the pan cool for five minutes before serving.