Stir the soup, water, rice, paprika and black pepper in an 11x8x2-inch baking dish. Season the chicken as desired. Top with the chicken. Cover the baking dish.Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Let stand for 10 minutes. Stir the rice before serving.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 cup water0.75 cup uncooked long grain white rice0.25 teaspoon paprika0.25 teaspoon ground black pepper1.25 pounds skinless, boneless chicken breast halves
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