Instructions: In a casserole dish (minimum 2 quart), mix the mushroom soup, one soup can full of rice, and 2 soup cans full of water. Mix very well. Slice your veggies
, remembering to slice the carrots and anything else that takes longer to cook
a little thinner-the veggies only cooked "al dente" in my casserole. Lay the
sliced veggies on top of the rice. Cut the turkey cutlets or chicken breasts
in half or in smaller pieces, and lay them over the veggies. Try to press

them under the liquid slightly. Sprinkle with bread crumbs, and some herbs,
if you like. Bake, covered, at 400 for 40 minutes, and uncovered for another
5-10 minutes. When you uncover it, you may add a little more breadcrumbs on
top if you desire.

This was very good, but I used the turkey cutlets which are a little thin-I
think the chicken would work better. Also, I put the cutlets on straight out
of the freezer-they had plenty of time to thaw and cook.

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