• 1 cup uncooked white rice
• 1 chicken, deboned
• 1 can Campbell's® Cream of Mushroom soup
• 1 can Campbell's® Cream of Chicken soup
• 1/2 cup milk
• Ground black pepper
• Butter
• Curry powder

Preheat oven to 350 degrees. Cook the rice per directions. Either boil and debone a chicken, or do the cheat method and buy a rotisserie chicken and debone it; pull or cut chicken into bite size pieces. In a separate bowl, mix the two soups and milk together. Add some ground black pepper to taste. Spray a 9x13 baking dish with cooking spray. Pour rice into baking dish and spread evenly on the bottom; add chicken and spread evenly over rice. Sprinkle curry powder liberally on top of chicken. Pour soup mixture over the chicken and rice. Place several pats of butter on top and sprinkle again with curry powder. Bake at 350 degrees for around 30 minutes or until edges are bubbling. Serves 4 to 6.