Ingredients: 1 1/2 cups uncooked long grain rice 1 can (10.5 oz) cream of chicken soup 1 can (10.5 oz) cream of mushroom soup 3 cups chicken broth 1 onion, diced 4 chicken breasts, boneless and skinless 1 teaspoon paprika Salt and pepper to taste 2 tablespoons parsley, chopped Directions: Preheat your oven to 350°F (175°C). In a large baking dish, mix together the rice, cream of chicken soup, cream of mushroom soup, chicken broth, and onion. Place the chicken breasts on top of the rice mixture. Season with paprika, salt, and pepper. Cover the dish with foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes, or until the rice is tender and the chicken is fully cooked. Sprinkle with chopped parsley before serving.
