Ingredients:
1 can (10.5 oz) of cream of mushroom soup
1 can (10.5 oz) of cream of chicken soup
2 cups of water
1 cup of uncooked long grain white rice
1 envelope onion soup mix
4 to 6 boneless, skinless chicken breasts
Salt and pepper to taste
Paprika to taste
Instructions:
Begin by preheating your oven to 350°F (175°C).
While your oven warms, combine the cream of mushroom soup, cream of chicken soup, and water in a bowl. Stir until the ingredients blend together into a smooth mixture.
Next, pour the uncooked rice into a 9×13 inch baking dish. Spread the rice evenly along the bottom of the dish.
Pour the creamy soup mixture over the rice, ensuring that it’s evenly spread.
Sprinkle the onion soup mix all over the soup and rice mixture.
Lay your chicken breasts on top of the mixture, arranging them so they don’t overlap.
Season your chicken generously with salt, pepper, and paprika.
Finally, cover the dish with aluminum foil and place it in the preheated oven.
Bake for about 1 hour and 15 minutes, or until the chicken is cooked thoroughly and the rice is tender.
Once done, allow the dish to stand for a few minutes before serving.