Baked Chicken And Rice With Three Soups

• 4 chicken breasts, with ribs and skin
• 1 (10 ounce) can campbell's condensed cream of mushroom & garlic soup
• 1 (10 ounce) can Campbell's Cream of Chicken Soup, with herb
• 1 (10 ounce) can campbell's cream of celery soup
• 3/4 cup Uncle Ben's converted brand rice
• 10 ounces empty soup can filled with water
• 2 tablespoons butter, divided into 8 pieces
• salt
• pepper
• garlic powder
• dried thyme
• paprika

1. Preheat oven to 375 degrees.
2. Combine the three soups, rice and water in a casserole dish, mixing until the ingredients are thoroughly combined.
3. Place the chicken breasts on top of the rice.
4. Sprinkle the chicken and the rice mixture with the salt, pepper, garlic powder, Thyme and paprika to taste.
5. Place the pieces of butter evenly over each piece of chicken, so that each piece gets two portions of butter.
6. Bake the casserole at 375 for about 25-30 minutes or until the skin on the chicken is golden brown and the rice is hot, bubbly and fully cooked.
7. Serve immediately.
8. This dish can also be made with whole cut-up chicken pieces (i.e. drumsticks, thighs, etc.) in lieu of only chicken breasts. I just make it this way so no one fights over the chicken breasts which they always seem to do if I do it the other way.

chicken breasts, campbells condensed cream, campbells cream, campbells cream, uncle ben, empty soup, butter, salt, pepper, garlic, thyme, paprika

Taken from www.food.com/recipe/baked-chicken-and-rice-with-three-soups-255014 (may not work)