Chicken and Rice

1.5 cup uncooked rice (not instant)
1 cup grated cheddar cheese
4 chicken breasts (can use only 2 or 3 if living on the cheap)
3 cups boiling water with 3 chicken bouillon cubes
1 package dry onion soup mix
1 can cream of chicken soup

In a 9x13 pan, place the rice, spring half cup cheese. Top with chicken. Boil water and bouillon and pour over chicken. Sprinkle onion soup mix over it. Spread chicken soup over that. Bake 1 hour at 325 degrees. Sprinkle rest of cheese and back half an hour longer.

Recipe note: yes, this is a recipe for a casserole and yes, it does use cream of chicken soup. But it is good. Eat with a fresh salad or some steamed broccoli for a convenient but quality meal to enjoy on a Sunday evening or busy day.