3 to 4 chicken breasts, boned, skinned
1 1/2 to 2 c. uncooked rice
1 1/2 to 2 cans cream of chicken soup
1/4 c. water or white wine
6 slices Swiss cheese
1 c. bread crumbs
1/3 c. butter (butter), melted

Ingredients can be varied to more or less rice and soup, desired consistency. Cook rice as box directions. Place in bottom of greased 9 x 13 inch pan. Mix soup and water together. Spoon 1/3 mix over rice. Place chicken breasts over rice to cover. Arrange cheese on top of chicken. Spoon remaining soup over cheese. Sprinkle on bread crumbs. Drizzle melted butter. Bake t 350 degrees for 45 minutes to 1 hour.