Chicken And Rice Bake

• 10 3/4 ounces condensed cream of mushroom soup, undiluted
• 1 3/4 cups water
• 3/4 cup long-grain rice, uncooked
• 1 1/2 cups fresh mushrooms, sliced
• 1 1/3 cups French-fried onions, divided
• 4 teaspoons Worcestershire sauce, divided
• 4 chicken breast halves (about 2 pounds)
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme leaves

1. Preheat oven to 375 degrees.
2. In a 13 X 9 inches baking dish, combine soup, water, rice, mushrooms, 2/3 cup french fried onions and 2 teaspoons worcestershire sauce. Arrange chicken on top of rice mixture. Brush chicken with remaining worcestershire sauce; sprinkle with paprika and thyme. Bake at 375 degrees, uncovered, for 1 hour or until chicken is no longer pink in center. Top with remaining onions and bake additional 3 minutes or until onions are golden.

condensed cream, water, longgrain rice, fresh mushrooms, onions, worcestershire sauce, chicken, paprika, thyme

Taken from www.food.com/recipe/chicken-and-rice-bake-422094 (may not work)