Chicken breast is tough to not dry out in most dinners unless you bread the outside to contain the juices or add moisture to the top layer of the chicken in a casserole dish. This recipe takes about 40 minutes. I use my rice cooker/steamer combination to cook the zucchini and rice separately. If you add more than 1 pound of chicken, I recommend using another cream of chicken can for added moisture. Bon Appetit!

Ingredients

• 1 can cream of chicken 10.5 oz
• 1 pound chicken breast
• 2 8oz sliced mushrooms
• 1 cup of white rice
• 1 cup sliced zucchini
• 2 cups chicken broth or 14.5 oz can of chicken broth and add 1.5 oz of water

Turn on your oven to 400 degrees. Measure 1 cup of rice and pour the chicken broth into your rice cooker or pan if you are cooking your rice on your stovetop. I like to add butter if I use water only to cook rice. The best ratio for white rice is 2 cups liquid to one cup rice. Cut the chicken breast in half lengthwise to reduce cooking time. Sprinkle salt and pepper to your liking on the chicken. Place cut chicken in a casserole dish then place sliced mushrooms around the chicken. Add 1/4 cup of water to the casserole dish. Next, pour the cream of chicken on top. Be sure to spread the cream of chicken over entire surface. Place dish in oven and cook for about 25 minutes or until the chicken temperature is 165 degrees.