Easy Baked Chicken and Rice
1 can (10 3/4 oz) cream of chicken soup
1 cup water
3/4 cup uncooked rice
1/2 tsp. paprika (divided)
1/2 tsp. pepper (divided)
2 boned, skinned chicken breasts
1/4 tsp. salt
Preheat oven to 375.
In an 8”x8” baking pan, mix the soup, water, rice, 1/4 tsp. of paprika, and 1/4 tsp. of pepper. Sprinkle the chicken breasts with salt, 1/4 tsp. pepper and 1/4 tsp. paprika, then place on top of the rice. Cover with foil (tightly). Bake 45-60 minutes.
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