1 can roasted onions
4 chicken breasts
1 1/2 c. uncooked instant rice
1/2 c. water
1 can stewed tomatoes
1 can condensed cheese soup

Lightly lift skin from chicken breast then fill the pocket with onions, save 1/2 cup onions. Spread rice on bottom of 8" pan. Set chicken breasts on rice. Pour water and tomatoes over chicken. Spoon cheese soup over tomatoes and chicken. Cover lightly with aluminum foil. Bake in oven at 350 degrees for 30 to 35 minutes or until tender. Top with remaining onions.