Recipe Source: adapted from IAmAChocoHolic’s submission to Campbell’s website
1 can cream of (your favorite) soup — preferably Campbell’s 98% Fat Free
1 cup water
3/4 cup white rice, regular — uncooked
1/4 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon garlic salt
4 chicken breast halves — skinned and boned
In 2-qt. shallow baking dish, mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375º for 45 minutes or until chicken and rice are done.
For creamier rice, increase water to 1 1/3 cups.