Rice with veggies and chicken

I and the kids prefer to be vegetarian most of the time but not hubby. This dish is a one dish meal in which I layer the bottom with seasoned rice and top with veggies on one half and chicken/ fish on the other half. Thus, I save the trouble of making different vegetarian and non-vegetarian items. Especially on days when clean-up is an issue.
To include more whole grain, you can use brown rice. Use a mix of any seasonal fresh vegetables.
You can also top this with shredded mozzarella and bake.

Ingredients

Cooked white/brown rice (cooled) 3 cups
Chicken breast, cut in cubes 1
Canned Cream of mushroom soup
Mix with 1/2 cup of water 3/4 can
Boiled potatoes, cut into cubes 2
Mix of veggies
(Broccoli, carrots, corn etc.) 1 cup
Onion, peeled and chopped 1
Garlic, peeled and chopped 2 cloves
Paprika 1 tsp
Mixed herbs 1/4 tsp
Parsley flakes 1/2 tsp
Black pepper 2 pinches
Salt to taste
Oil 2 tbsp

Cool the cooked rice. Heat 1 tbsp oil in a pan, put 1/2 tsp of paprika and 1/2 tsp of parsley, add the rice and mix gently. Season with salt and pepper. Take a wide dish and spread this rice at the bottom of the dish.
Marinate the cubed chicken pieces with salt, pepper, paprika and herbs.
Heat 1 tsp oil in a pan and saute the boiled potatoes until light brown. Keep aside.
Heat 1 tsp oil again in the same pan and add 1/2 the chopped garlic and 1/2 chopped onion, saute for a minute, then add the chicken, cook for a few minutes. Take half the diluted canned soup . Add this to the chicken, and cook well. If the sauce gets too thick, add some water. Once the chicken is cooked, pour this over half the rice.
Heat 1 tsp of oil in the same pan again and saute the rest of onion and garlic. Add the veggies, season with salt and pepper. Pour the rest of the diluted soup and cook for a minute.
Spread the veggies with the sauce over the other half of rice. Add the potatoes.
Serve.
You can also spread some mozzarella cheese over the dish and grill until the cheese turns brown.