3 lbs. chicken breast
1 c. raw converted rice
2 c. water
2 cans Franco American chicken gravy
1 c. seasoned bread crumbs
1/2 stick butter, melted

Put chicken in boiler with 2 cups water, salt and pepper. Cover and bring to steaming point. Lower heat and cook until tender. Remove from liquid. Measure to be sure you have 2 cups liquid. Add 1 cup dry converted rice and cook. Remove chicken from bone. Melt butter and mix with 1 cup seasoned bread crumbs. Place a layer of cooked rice in bottom of casserole, then a layer of chicken. Pour one can of gravy over chicken. Continue to make layers with chicken and gravy. Top with seasoned crumbs. Bake at 350 degrees for 30 minutes.

Serves 8.