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Combine chicken with white rice and mushroom soup to make a filling casserole that requires only 10 minutes of preparation time. The dish can be served on its own, as a side dish, sandwich or tortilla wrap. A basic baked chicken and rice with mushroom soup recipe yields enough for six servings.

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Preheat an oven to 375 degrees Fahrenheit.

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Combine two cooked, cubed chicken breasts, two 10-oz. cans cream of mushroom soup, 1 3/4 cup water, 1 tbsp. ground black pepper and 1 cup white rice in a mixing bowl. Stir with a wooden spoon until the mixture is smooth.

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Pour the mixture into a baking pan. Use the wooden spoon to spread the rice evenly in the pan, if it clumps up in one spot, the casserole will cook unevenly.

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Cover the pan tightly with aluminum foil and place into the oven. Bake for 55 minutes.

Melissa Kirk/Demand Media