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Country Kitchen
February 1, 2012 Previous Recipe | Next Recipe
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CHOCOLATE LOAF PAN CAKE
BLUEBERRY CRUNCH
CRISCO POUND CAKE
EASY PECAN PIE
EASY POTATO SOUP
HUMMINGBIRD CAKE
MANDARIN ORANGE CAKE
CHEESE AND GARLIC FLAVORED PECANS
CHICKEN AND RICE CASSEROLE
SWEET POTATO CASSEROLE
Coconut Cake
CHICKEN AND RICE CASSEROLE

1 (10-ounce) can cream of mushroom soup
¾ cup uncooked long grain rice
¼ teaspoon pepper
1 cup water
¼ teaspoon paprika
4 boneless, skinless chicken breasts
Salt to taste

In a 2-quart shallow baking dish, mix soup, water, rice, paprika and pepper. Sprinkle chicken with salt and additional paprika and pepper; place over rice mixture. Cover. Bake at 375 F for 45 minutes or until done.





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