1 tablespoon butter
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can tomato soup
1 1/2 cups water
1 cup regular rice
1/4 cup freshly grated Romano or Parmesan cheese
4 to 6 chicken breasts, boneless and skinless
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon garlic powder
1 cup shredded Mozzarella cheese

Preheat oven 350°F (325°F for glass) and melt butter in bottom of 13x9-inch baking pan.

Add cans of soup, water and rice and grated Romano or Parmesan cheese. Mix well. Place chicken over top of mixture. Sprinkle seasonings over top of chicken. Cover with foil or lid.

Bake 2 hours. Do not lift cover during baking time. When done, remove cover, add shredded Mozzarella cheese and continue to bake, uncovered, until cheese is melted and lightly browned.

Submitted by: Rose