This was an easy dinner to throw together. I recipes like this because they don't scream casserole, but they are just as simple.
Chicken and Rice Bake
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup 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 (about 1 pound)
1.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.
2.Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
I served it with some steamed broccoli. And this would have been pretty good except for 2 things.
1) I used the wrong side of the pepper shaker. Like the pour side, not the shake side. It had a little kick to it to say the least.
2) My rice was crunchy. If you havent been following my blog for the past few years, you won't understand that crunchy rice is pretty common with me. There only seems to be one recipe in which I can make normal rice. I dont know what the deal is. I am rice challenge.