2/3 c. instant rice
2/3 c. water
2/3 tbsp. butter
3/4 c. chopped onions
2 c. diced, cooked chicken
1 can Campbell's cream of chicken soup
1 env. Lipton dry instant tomato soup

Bring water to a boil. Add butter and rice. Bring back to boil; cover and remove from heat. Set aside. Fold cream of chicken soup into a greased (glass) bread pan. Level and spread layer of onions on top of soup base. Fold layer of 1/2 of rice on top of onions; spread diced chicken on top of onion. Spread remaining rice on top of chicken. Sprinkle envelope of dry tomato soup mix on top of rice. Dot with small dots of butter. Bake, uncovered, in moderate oven (375 degrees) for 35 to 40 minutes. Serves 4.