Use reduced-fat cream of mushroom soup; use half brown and half white rice to increase fiber and nutritional value.
|1 10 3/4-ounce can cream of mushroom soup||1/4 tsp pepper|
|1 cup water||1/4 tsp paprika|
|3/4 uncooked cup white rice||2 halved boneless skinless whole chicken breasts|
In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper
Place chicken on rice mixture
Sprinkle with additional paprika and pepper
Cover and bake at 375 degrees for 45 min or until done.
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