for extra large batch, preheat oven 350
6 skinless, boneless chicken breasts [I cut into halves lenthwise]
4 cans cream mushroom soup [I use healthy request]
4 cups water
3 cups uncooked long grain rice [I use Uncle Ben’s converted]
1 tsp paprika
1 tsp pepper [ or 1/2 black, 1/2 white]
use some of the water to rinse the soup from the cans into your mixture.
mix all the ingredients into a large baking dish and stir well. cover. cook for about 60 minutes, stirring every 20 minutes to make sure rice is not sticking and chicken is cooking evenly. sprinkle the top with more paprika and pepper after stirring if you like a little spicier dish. if you have small children whom prefer LESS spicier, user LESS paprika and pepper in this dish. I also use WHITE pepper to help with the visual pepper haters.
Depending on your oven you might need to cook a few minutes longer or until chicken is completely cooked through and rice is to your desired texture.