Swiss Chicken Casserole

Ingredients:
4 c. boiling water
2 boxes (6 oz each) sun-dried tomato Florentine long grain and wild rice mix
2 large boneless skinless chicken breast, cut in to 3 strips
6 slices fully cooked ham
1/4 c. diced red bell pepper
3 slices Swiss cheese, cut in half

Directions:
Heat oven to 350. Spray 3 qt. glass baking dish with cooking spray. In baking dish, stir boiling water, rice and rice seasoning mixes.
Cut chicken breasts; wrap ham slice around each chicken piece. Stir bell pepper into rice. Place wrapped chicken over rice.
Cover with foil. Bake 40 to 45 minutes. Uncover; bake about 10 minutes longer or until liquid is absorbed and chicken is no longer pink in center.
Top each chicken breast with cheese slice. Bake uncovered 3 to 4 minutes or until cheese is melted.

Makes 6 servings. Total time 1 hour 15 minutes.

Verdict:
When I made this, in the part of the recipe when it says to remove the foil, I removed the foil and thought Oh crap. It was liquidy so I thought for sure it was ruined. But the water cooked out nicely. I was some what surprised. This is kinda like chicken cordon bleu turned inside out. Blake loved it. One more side note: I just bought a box of long grain and wild rice mix I couldn't find sundried tomato Florentine rice mix. My rice boxes were also only 4.5 oz instead of 6 so I just didn't add as much water.