Mushroom, Chicken, and Rice Casserole

This is another of my new, (at least relatively) healthy recipes for January.  It turned out to a be a very nice, comfort-food type of recipe.  Very easy to make and my kitchen smelled amazing as it baked!

Ingredients

• 1 cup uncooked long grain rice (I used basmati, because that's what was in my cabinet)
• 1 10.75 oz. can of condensed cream of mushroom soup (I used a healthy version with less sodium and fat, and could probably use cream of chicken, celery, or whatever)
• 1.5 cups water
• 1 envelope onion soup mix, dry
• 8 oz. fresh mushrooms
• 1 pound chicken breasts, preferably 3
• Black pepper
• Cashews for the top (original recipe called for toasted slivered almonds, but I don't have those)

Directions

1. Grease 2 quart casserole dish
2. Preheat oven to 375°F
3. Sliced and saute mushrooms, cooking until soft and liquid is mostly gone
4. Put uncooked rice in dish
5. In a bowl, mix water, dry soup mix, condensed soup, and mushrooms.  Stir to blend
6. Pour over rice and mix together.
7. Put chicken in the rice mixture (actually push down into the mixture) and sprinkle with pepper
8. Cover dish with foil and bake for about an hour, or until rice is tender and chicken is cooked.
9. Uncover dish, sprinkle top with nuts, and put back in oven for 5 minutes.