This is another recipe found in a travel magazine over 20 years ago, that I made quite often, and was also a family favorite.
cream of mushroom soup, or chicken soup, or celery soup
1 1/2 c
long grain rice, uncooked
dry onion soup mix
1 1/2 c
cleaned and sliced fresh mushrooms
boneless skinless chicken breasts
pepper to taste
1Clean chicken breasts, pepper to taste, sprinkle paprika over the tops of each breasts. In a 3 quart roaster pan add dry rice and dry onion mix, stir together, add chicken breasts to top of rice mixture. Add sliced mushrooms to top of chicken, pour water over the top, and cover pan. Put into preheated oven 350 degrees. Bake covered for 1 1/2 hours. Serve with salad.
2When mixing the dry rice, and onion mix, also add the soup, and stir together, then pour into the roaster. Chicken still goes on top of the mixture.