#1658 - Mushroom Soup Chicken

(by Shirley McNevich)

3 to 4 lbs. boneless/skinless chicken breasts
salt
pepper
1 envelope Lipton onion soup mix
1 1/2 cups raw rice (NOT minute rice)
2 - 10.75oz. cans Campbell's cream of mushroom soup
2 cans of water (use empty soup can to measure)
paprika
parsley flakes

Salt and pepper both sides of each chicken breast (to your taste)--set aside. In a bowl add both cans of soup and the 2 cans of water--stir. In a separate bowl add dry onion soup mix and raw rice--stir. Grease a 9 x 13 glass baking dish. Spread half of the mushroom soup mixture on the bottom of the dish. Sprinkle half of the rice mixture evenly over the mushroom soup mixture. Place the chicken breasts evenly over the rice mixture--sprinkle paprika and parsley flakes over the top of the chicken (to your taste). Sprinkle the rest of the rice mixture over the chicken. Spread the rest of the mushroom soup mixture over the rice mixture. Place the dish on a cookie sheet to catch drips. Bake uncovered at 350 degrees for 90 minutes or until most of the soup mixture is absorbed.