Lemon-Pepper Chicken
Karen

6 chicken breasts
2 cans cream of chicken soup
½ cup milk
1 ½ cups regular rice – uncooked
1 Tbs. dried parsley
2/3 cup mayonnaise
1 tsp. lemon juice
2 cups shredded cheese (sharp cheddar with mozzarella is good)
Lemon pepper seasoning

(If chicken breasts are large, cut in half.) Brown chicken breasts in a little bit of oil and save for later use.

Mix soup, milk, rice, parsley, mayonnaise, lemon juice and cheese together and place in 9”x13” glass dish. Sprinkle liberally with lemon-pepper seasoning. Place chicken breasts on top of rice mixture. Sprinkle chicken with lemon-pepper seasoning. Cover and bake at 325 for 1 - 1½ hours. Adjust baking time to cook rice but not overcook chicken. (May need to add chicken 15-20 minutes later to allow rice to cook but not overcook chicken.)