4 skinless chicken breasts (cut into halves)
2 cups rice uncooked regular long grain rice (wild rice may also be used)
1 package dry Lipton Onion Soup Mix
2 cans chicken broth
2 cans cream of mushroom soup
½ teaspoon paprika
½ teaspoon pepper
1 can water
Preparation:
Line 4 quart Dutch oven with aluminum foil. Pour uncooked rice into Dutch oven.
In a separate bowl, combine chicken broth, cream of mushroom soup and 1 can of water. Pour mixture over the rice and mix well with rice.
Place cut up chicken parts on top of rice and sauce mixture. Sprinkle Lipton Onion Soup Mix, paprika, and pepper over chicken. Bake at 350 degrees F for about 45 minutes or until chicken and rice are done.
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