I felt very lazy and didn't feel like cooking last week. So I only made this rice casserole - it took less than 15 minutes to prepare, and then the oven did all the work.
150g basmati rice
400g chicken tenders
800ml can creamy mushroom soup
1/2 cup milk
1 cup grated parmesan cheese
1. Heat oven to 175 degree C. In a small bowl, marinate chicken with oregano and salt and pepper. In a medium bowl, mix soup and milk well.
2. Place rice in a casserole dish. Place chicken on rice, and then top with carrots and mushroom. Pour soup mixture all over, and season with salt and pepper. Cover the dish with foil, and bake for 70 to 80 minutes. Sprinkle with parmesan and serve.