Creamy Chicken and Rice Bake
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts, approximately 3-4 breasts
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Rice
- 10 ounces cream of mushroom soup
- 1 1/3 cup water
- 3/4 cup uncooked long grain white rice
- 1/4 teaspoon paprika, plus more for sprinkling
- 1/4 teaspoon salt, plus more for sprinkling
- 1/4 teaspoon black pepper, plus more for sprinkling
- Fresh minced parsley, optional
Preparation
Preheat oven to 375 degrees F and grease a 9x13 inch baking dish with nonstick cooking spray
Lightly pound especially thick chicken breasts to even thickness
Combine soup, water, rice, paprika, and black pepper in a medium bowl and pour into the prepared baking dish, spreading evenly
Nestle the chicken into the rice mixture and sprinkle with additional salt, paprika, and black pepper to taste
Cover the pan tightly with foil and bake at 375 degrees F for 45 minutes, or until chicken reaches 165 degrees internal temperature and rice is tender
Remove from oven and let sit uncovered for 5-10 minutes before serving, then sprinkle with fresh minced parsley
Notes
Do not skip covering with foil as it is important for steam to build up to cook the rice
