CHICKEN AND RICE CASSEROLE

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2 chicken breasts, boned and
skinned
1/2 lb. fresh mushrooms
1 can cream of chicken soup
3/4 can water
instant rice or noodles

Cut chicken into strips. Brown in skillet using Pam to
keep it from sticking. Take chicken out and brown mushrooms.
Return chicken to skillet and add can of cream of chicken soup
and about 3/4 soup can of water to make good consistency.
Place in greased casserole and bake about 45 minutes at 350 degrees.
Cook rice or noodles and top with chicken mixture.
Note: A good recipe for watching your cholesterol.

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