Ingredients
- white rice
- Campbell's Cream of Mushroom Soup
- chicken breasts (bone in)
- paprika
- Spray some cooking oil on the bottom of a glass pan (13 x 9 inches). OR rub some vegetable oil on the bottom (just a little).
- open 1 can of cream of mushroom soup and mix with quantity of three cans of water. Mix with a fork.
- Add quantity of one can of rice (you are effectively using the can as a measuring cup). Stir the rice into the mushroom/water mix.
- Place chicken on top. Add salt & pepper (paprika is highly recommended!). Cover with aluminum foil which will keep chicken moist.
- Bake the whole thing for 1 and 1/2 hour or less at 350 degrees.
- Uncover the chicken the last 1/2 hour to have the chicken skin bake nicely.