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Paprika Chicken and Rice Bake
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| Ingredients: | |
| 1 pound | chicken breast |
| 15 ounces | cream of celery soup |
| 1 cup | water |
| 1.5 cup | instant rice |
| 2 teaspoon | paprika |
| 1 teaspoon | pepper |
Directions:
Preheat oven to 400. In a large bowl, combine cream of celery soup, water, rice, paprika, and black pepper. Mix well. Pour rice mixture into a 8×8 baking pan; top with chicken. Cover chicken with a small amount of the rice mixture. Bake uncovered for 40-50 minutes, until chicken is cooked through.
Freezing Directions:
Follow assembly directions above but do not bake. Cover baking pan tightly with foil, label, and freeze. To serve: thaw in fridge. Bake uncovered at 400 for 40-50 minutes until chicken is cooked through.
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