Now that we’re happily married, my husband (it’s super exciting that I get to call him husband now) likes to remind me that I promised him I would start cooking again after the wedding festivities were over and I wasn’t so concerned with my “wedding diet.”
This is one of the easiest meals to prepare and it will not disappoint. It takes about 10 minutes to prep and 35 minutes to cook. Quick, painless and tasty!
Here’s what you’ll need:
- 1 lb. skinless, boneless chicken breasts
- 1 can (10 3/4 oz.) cream of mushroom soup
- 1 cup water
- 3/4 cup uncooked long grain and wild rice mix
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- a few sprinkles of your favorite seasoning (I use Mrs. Dash)
Preheat your oven to 375. Spray a 2-quart shallow baking dish with non-stick spray. Stir the soup, water, rice, paprika, black pepper, and salt in your dish. Top with the chicken.
Scoop some of your soup and rice mixture over your chicken and sprinkle additional seasonings on top to add more flavor.
Bake for 35 minutes or until the chicken is cooked through and the rice is tender. Let stand for 10 minutes and enjoy!