1 lb. chicken breasts, tenderloins
1 (10 3/4 oz.) can cream of mushroom soup
3/8 lb. (3/4 c.) cheddar cheese, shredded
1 (8 oz.) can stewed tomatoes
1 c. uncooked instant rice
1/3 c. chopped onion
1 oz. chopped pimento
Paprika
1/4 c. cold water

In 2 quart saucepan combine soup, cheese and tomatoes. Stir over low heat until cheese melts. Add rice, water, onions and pimentos. Mix well. Spoon first mixture into 13 x 9 inch baking dish. Place chicken on top of rice mixture. Cover. Bake at 350 degrees for 45 minutes. Uncover. Sprinkle with paprika, continue baking 15 minutes or until chicken is done.

Microwave: In 12 x 8 inch micro-dish combine soup, cheese, rice, 1/8 cup water, tomatoes, onions and pimentos; mix well. Place chicken on top of rice mixture. Cover with plastic vent microwave on high 20-22 minutes, turning dish after 10 minutes. Uncover. Sprinkle with paprika. Microwave on high 1 1/2 to 2 1/2 minutes. Let stand 5 minutes.