8 boneless chicken breast halves
Salt, pepper & Italian seasoning
1 can tomato soup
1/2-1 can water
Bay leaf
Garlic (clove or powder)
1 c. shredded Mozzarella cheese
Parmesan cheese
Rice or noodles

Brown chicken with salt, pepper and Italian seasoning. Mix tomato soup, water, bay leaf and garlic in crock pot. Put chicken in and cook for 3 to 4 hours until tender. Remove chicken and sauce to casserole dish. Sprinkle with mozzarella and Parmesan cheese. Heat in 350 degree oven until cheese is melted. Serve over rice or noodles.

five large boneless chicken breasts
1 can tomato sauce
1/2 large onion
2 garlic cloves
1/2 large tomato
1/2 large bell pepper
long grain rice
cooking oil or butter
2 cups hot water
salt

Cut chicken breast into cubes. Chop all vegtebles into cubes. Sauté a cup of rice in oil until golden brown. Stir two cups of hot water into rice; add vegtebles and chicken.
Pour in tomato sauce and a teaspoon of salt. Cover and let boil; reduce heat to a simmer. Cook until chicken is white.

Six servings