1 Can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup
1 Cup of Water
3/4 Cup uncooked regular long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
4 Skinless, boneless chicken breast halves
Instructions
Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
Serving
Suggestions
Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bought caramel sauce for dipping.
Originally Submitted
3/25/2010
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