2 large chicken breasts
1 cup uncooked rice
1 can cream of chicken soup
1 soup can of water
1 teaspoon of dried parsley
salt and pepper
Preheat oven to 375 degrees.
Line baking pan with foil.
Arrange the chicken in the pan, skin side up.
Pour the rice evenly around the chicken.
Pour soup over the chicken. Add soup can full of water to the rice around the chicken.
Season with salt, pepper, parsley, and paprika.
Cover with foil and tightly seal.
Bake for 45 minutes to 1 hour. At 45 minutes check chicken.
Pull out of oven and cool for 15 minutes.