Chicken Rice Bake

2 cans Cream of Chicken Soup
2 2/3 c water
1-3 cloves of garlic, depending on your taste (I used 3 and it was too much for me!)
1 1/2 c uncooked rice
2 lbs of raw chicken
1 pkg of Lipton Onion Soup mix (or a non-brand name version)

Cut the chicken into the size you want (my mom does whole chicken breasts, but I like it diced). Put the chicken in a bag with the soup, garlic, and Lipton Onion Soup mix. Marinate in fridge. Put rice in the bottom of a 9x13 pan and put chicken mixture on top. Add water. Cook at 400 for 30-40 minutes, depending on how big your chicken slices are. Yields: approx 8 servings.

Price Guesstimate: $8 - assuming the chicken was less than $2/lb. (I only buy meat if it's less than $2/lb).

Steph's Comments: This recipe is a mix from something my mom used to make when I was growing up and a recipe I found in my Campbell's Casserole cookbook. I really like the garlic in there, but 3 cloves was a little overpowering for me - I like to taste the Lipton soup mix, and I felt like the garlic took over. This is a great, filling casserole - and it's pretty kid friendly too! My 21-month old ate it right up - my four-year old doesn't touch anything that's not tomato soup or pizza, so she didn't, but I didn't feel too bad. :)