Campbell Chicken Rice Casserole Recipe

• 1 can Campbell's® Condensed Cream of Mushroom Soup
• 1 cup water (for creamier rice, use 1 1/3 cups of water instead)
• 3/4 cup uncooked regular long-grain white rice
• 1/4 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves (about 1 pound)

1. Preheat oven to 375 degrees.
2. Place condensed soup in a 2-quart baking dish.
3. Stir in rice, water, paprika, and black pepper until thoroughly mixed.
4. Place chicken on top of mixture.
5. Season with additional paprika and black pepper. Cover baking dish with aluminum foil.
6. Bake for approximately 45 minutes or until the chicken is cooked through and the rice is tender.

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