Ingredients

• 2 chicken breasts cut in half width wise
• 1 egg
• breadcrumbs
• 1/2c parmesan
• 1Tbs crushed red pepper
• white rice (we used two bags of the "boil in bag")
• 2 cans cream of chicken soup
• 1 can rotell

Directions

• preheat oven to 350
• boil the rice until its cooked (directions on box)
• spead rice evenly on a cassarole dish and set aside
• in large bowl mix together breadcrumbs, crushed red pepper, and parmesan
• in another beath the egg
• dip the chicken slice into the egg then into the bredcrumb mixture
• lay chicken out on baking sheet and bake for 20 min or until chicken is fully cooked and starting to brown
• mix in large saucepan the cream of chicken, only add one can of water, and the rotel (not drained)
• heat over medium high until its all heated
• pour the sauce onto rice and heat together in the oven for 10 min leaving some sauce still in the pan
• put chicken on rice and pour leftover sauce on top and serve