2 c. cooked rice
2 c. cream of chicken soup
1 c. Mozzarella cheese
3/4 c. milk
3 c. cooked cubed chicken
1 c. Cheddar cheese

Cook rice in water until tender. Heat milk with soup. In a large bowl add soup, milk, Mozzarella cheese, rice and chicken. Cover with shredded Cheddar cheese.

Bake until mixture bubbles.

Bake 30 to 45 minutes at 350°F. May be cooked in microwave until bubbly.

Macaroni may be substituted for rice.