Ingredients:
1 (10 3/4 ounce) cans cream of mushroom soup
1 cup water
3/4 cup uncooked long-grain rice ( not quick cooking)
1/2 teaspoon paprika
1/2 teaspoon black pepper
4 boneless skinless chicken breast halves
Directions:
Preheat oven to 375 F.
Mix soup, water, rice, and 1/4 tsp each of paprika and pepper in ungreased shallow 2-quart casserole.
Lay chicken on top and sprinkle with remaining paprika and pepper.
Cover and bake until bubbly and chicken shows no signs of pink in the center–about 45 minutes.
Servings: 4
Time preparation: 5 min.
Time total: 50 min.