1 can (10.75 ounce size) cream of chicken soup
10 ounces water
2 cups chicken, cooked, deboned, cut into bite-size pieces
1 1/2 cup instant rice
French fried onions, optional
Preheat the oven to 350 degrees F. Grease a 9×13 baking dish.
In a bowl, stir together the cream of chicken soup and water until completely blended. Stir in the chicken and instant rice. Pour the mixture into the prepared baking dish. Top with French fried onions (if using).
Place the baking dish in the oven and bake at 350 degrees F for 30 minutes or until bubbly in the center. Serve hot.