3 cans cream soup (chicken, asparagus, mushroom)
1 stick butter
1 can of water
2 c. cooked chicken, cut up
1 c. rice (whole grain)

In large pan bring to a boil 3 cans of soup, butter (butter) and 1 can of water. Take off the stove and add rice and chicken. Pour into covered casserole and bake for 2 hours at 300 degrees. Stir every 1/2 hour.