Lemon Pepper Chicken and Rice

2 cups instant rice

1 can cream of chicken soup

1 1/4 cup water

2 tsp lemon pepper

2 tsp lemon and herb seasoning

1/8 tsp cumin

1/4 tsp thyme

6 chicken breasts

Preheat oven to 350.  Cook rice according to box directions.  In 9x13 pan, combine cooked rice, soup, water, and seasonings.  Mix all until blended.  Press chicken into mix.  Cover with foil and bake 30 minutes.  After 30 minutes, uncover and pierce chicken with a fork.  Replace cover and cook 30 minutes more.

Serves 6