Cheesy, Gooey, and Yummy

Ok, a couple people asked - so this is, well, not really a "recipe" but instructions for throwing it together (and I don't think I can take credit for this - but I have no idea where I might have seen it, back of the soup can maybe?)

Preheat oven to 375F

In a 13x9x2:
Stir together 1C rice (uncooked)
1 & 3/4 C water
1 can Cream of Mushroom soup (also works well with cream of chicken and cheddar soups, haven't tried cream of broccoli, but imagine it would be tasty as well, if you like broccoli.)

Mix til the soup is basically chunk free and evenly distributed.
Put as many frozen boneless, skinless chicken breasts on the top (they'll sink in until ~1/2 covered) as you can fit/need for your family. I usually do 4 so we have left overs.)

Grate a block of sharp cheddar cheese and sprinkle liberally over the top (well, liberally if you like a lot of cheese, which we do.) Make sure that it's not just all on top of the chicken or you won't get the gooeyness in the rice.

Bake for ~40 minutes or until all the liquid has cooked off and the rice is done. (Well, and the chicken is done, but I've never not had the chicken be done if the rice was done, but I do always check. Also note, I don't wait for the preheating to finish. I turn on the oven, assemble the dish, throw it in the oven. So the 40 minutes isn't all at 375.)

For additional yumminess and cholesterol - wrap the chicken breasts in bacon prior to plopping into rice. Mmmm.