Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless skinless chicken breasts (approximate, 3-4 breasts)
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 ounces Cream of Mushroom Soup
  • 1 1/3 cup water
  • 3/4 cup uncooked long grain white rice
  • 1/4 teaspoon paprika (plus more for sprinkling)
  • 1/4 teaspoon salt (plus more for sprinkling)
  • 1/4 teaspoon black pepper (plus more for sprinkling)
  • Garnish: Fresh minced parsley (optional)

Instruction

  • Preheat oven to 375 degrees F. Grease a 9”x13” (2 quart) baking dish with nonstick cooking spray.
  • Lightly pound especially thick chicken breasts so they are all even in thickness.
  • In a medium size bowl, combine soup, water, rice, paprika and black pepper. Pour into the prepared baking dish and spread evenly.
  • Nestle the chicken into the rice mixture. Sprinkle with additional salt, paprika and black pepper to taste.
  • Cover the pan tightly with foil and bake at 375 degrees for 45 minutes, or until chicken is fully cooked to 165 degrees internal temperature and rice is tender.
  • Remove from the oven and let sit, uncovered, for 5-10 minutes before serving. Sprinkle with fresh minced parsley.