1/2 c. bread crumbs
8 breast halves, skin removed
1 can cream of chicken soup
1 soup can of water
1 c. uncooked rice
1 env. dry onion soup mix
1/2 c. buttermilk
1 med. green pepper, chopped fine

Mix bread crumbs with 1/2 package of onion soup mix. Dip meaty side of chicken breasts in buttermilk and then into bread crumb mixture.

Spray 9 x 13 inch baking dish with Pam. Sprinkle remaining 1/2 package of dry onion soup mix in bottom of dish. Spread uncooked rice on top. Mix cream of chicken soup, water and pepper together. Pour over rice. Top with chicken-coated side up.

Place uncovered dish in preheated 350 degree oven and bake 1 hour. Cover casserole with foil, turning under to seal in moisture and continue baking at 325 degrees for approximately another 30 minutes or until chicken and rice are tender and coating is brown.

NOTE: If rice seems dry after one hour baking, add a bit of water before covering with foil.