Ingredients
1 can Cream of Mushroom Soup
1 cup water or chicken stock
1 cup long grain white or brown rice
½ onion finely diced
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
Grate the block of parmesan cheese (grate to taste)
½ teaspoon salt
1 pound skinless, boneless chicken breast - cut into bite size pieces
Preparation
Stir the soup, water, rice, paprika, onion, parmesan, salt and black pepper in a shallow baking dish.
Top with chicken and then season chicken with salt, pepper and paprika to taste Cover the baking dish Bake at 375 for 45 minutes or until chicken is cooked through and rice is tender. Let stand for ten minutes. Stir before serving.
