Don't be scared by the mushroom in the name. I don't like mushrooms, but cream of mushroom soup has such small pieces of mushroom, I like it. This recipe is so simple and very inexpensive. You might have to double it if you have a larger family. We really enjoy this dish, and I had forgotten about it until the other day we were low on ingredients, and I saw we had a can of cream of mushroom, and I remembered I could make this. Hope you enjoy!
1 lb chicken breasts or thighs
3/4 cup rice (white or brown)
10.5oz can cream of mushroom soup
1 1/3 cup water
1/4 tsp pepper
1/4 tsp paprika
Mix rice, soup, water, pepper, & paprika in a bowl. Place chicken pieces into 9x13 pan and pour rice and soup mixture over top. Cover pan with aluminum foil and bake at 425 degrees for 45 minutes, if using white rice, or 1 hour and 15 minutes if using brown rice.