1 cup regular long-grain white rice, uncooked
1 can (10 3/4 ounces) cream of mushroom soup
1 1/2 cups water
1 envelope dry onion soup mix
4 boneless chicken breast halves, without skin
ground black pepper
Preparation:
Grease a 2-quart baking dish. Heat oven to 375°.
Put rice in the dish. Combine the soup, water, and onion soup mix; pour over the rice and stir to blend ingredients. Place the chicken in the rice mixture and sprinkle lightly with pepper.
Cover tightly with foil and bake for about 1 hour, or until rice is tender and chicken is cooked through. The chicken should register about 175° on an instant-read thermometer.
Serves 4.
