2 to 3 c. cooked chicken
2 can cream of soup, (chicken, broccoli, etc.)
1 c. mayonnaise
1 tsp. lemon juice
1 pkg. frozen vegetables (broccoli, carrots, cauliflower, etc.)
minute rice
8 oz. shredded cheddar cheese

Cover bottom of 9 X 13 pan with rice, pat out evenly. Layer chicken on top of rice. Next, layer frozen vegetables on top of chicken. In a separate bowl, mix soup, 2 cups water, mayonnaise and lemon juice. Pour on top of layers, covering evenly. Sprinkle cheese on top and bake for 1 1/2 hours at 350°F.

Can substitute chicken with tuna. Can also omit mayonnaise, but will be less creamy.