1 c. uncooked river rice
2 3/4 c. water
1 chicken bouillon cube
1 can cream of chicken soup
2 whole chicken breasts (fat removed)

Mix together all ingredients except chicken. Pour into 9 x 13 inch baking pan. Lay in chicken, salt, pepper (Lawry's season salt optional) to taste. Pat tops of chicken with butter. Bake 1 hour at 400 degrees.