Chicken & Rice Casserole

• 1 12 lbs boneless skinless chicken breasts, defrosted
• 1 -2 tablespoon virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• 1 pinch salt
• 1 (10 3/4 ounce) cancondensed cream of chicken and mushroom soup
• 1 12 cups water
• 1 (6 ounce) box Uncle Ben's chicken-flavored wild rice
• 1 (6 ounce) boxstove top cornbread stuffing mix
• 1 cup water
• 3 tablespoons margarine

1. In virgin olive oil, brown chicken, seasoned with garlic powder, Italian seasoning and salt, until golden in colour, over a med-high heat.
2. Combine browned chicken with can of condensed cream of chicken and mushroom soup, box of Uncle Ben's chicken and wild rice, the rice seasoning packet and 1-1/2 cups of water.
3. Mix well and transfer to a 1-1/2 qt casserole dish.
4. Spread Stove Top cornbread stuffing mix over top of mixture and pour on 1 cup of water.
5. Dab margarine on top.
6. Bake in a 375-degree oven for about 45 minutes, or until rice is tender.

chicken breasts, virgin olive oil, garlic, italian seasoning, salt, cream of chicken, water, uncle bens, stuffing mix, water, margarine

Taken from www.food.com/recipe/chicken-rice-casserole-132989 (may not work)