Ingredients
1
cup uncooked regular long-grain white rice
1
can (10.5 oz) condensed cream of celery soup
1
can (10.5 oz) condensed cream of chicken with herbs soup
1 1/2
cups water
5
bone-in chicken breast halves with skin
2
tablespoons butter, melted
1
teaspoon paprika
Preparation
Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix uncooked rice, both soups and water; pour into baking dish.
Arrange chicken, skin side up, over rice mixture. Brush chicken with melted butter; drizzle with any remaining butter. Sprinkle with paprika. Cover tightly with foil.
Bake 1 1/2 hours. Uncover; bake 20 to 30 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
