1 ½ C dry rice (combine with 3 C water and bring to a boil. Turn heat to low, cover and cook for 20 minutes)Put rice in a sprayed 9 x 13 pan. Top with salt and pepper, cooked diced chicken, (I use one chicken breast) diced ham and grated Swiss cheese.
Mix Together:1 can cream of chicken soup½-1 C sour creamsplash of lemon juicesplash or two of milk to desired consistencyPour over top and cook 350 for 20-30 minutes till hot and bubbly.
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