Ingredients
1 can (10.75 oz) condensed cream of mushroom soup
1 cup water
¾ cup uncooked long grain white rice
¼ tsp paprika
¼ tsp ground black pepper
1 lb skinless, boneless chicken breast halves
Directions
Preheat oven to 375°.
Stir the soup, water, rice, paprika and black pepper together in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
Transfer casserole to preheated oven and bake for 45 minutes or until the chicken is cooked through and the rice is tender.
Remove from oven and let stand for 10 minutes. Stir the rice before serving.
Note: For creamier rice, increase the water to 1⅓ cups.