Instructions: 1 10 3/4 Ounce can condensed cream of celery soup 1 10 3/4 ounce can condensed cream of chicken with herbs soup 1 1/2 cups water
6 bone-in chicken breast halves with skin 2 tablespoons butter
melted
1 teaspoon paprika

Instructions:
Heat oven to 325 degrees. Spray 13 x 9 inch (3 quart) glass baking dish with nonstick cooking spray.

In large bowl, combine rice, both soups and water; mix well. Pour into sprayed baking dish.

Place chicken, skin side up, over rice mixture. Brush chicken with melted butter; drizzle with any remaining butter. Sprinkle with paprika. Cover with foil.

Bake at 325 degrees for 1 1/2 hours. Uncover; bake an additional 20 to 30 minutes or until chicken is no longer pink, its juices run clear and skin is slightly crisp.

Start to Finish Time:
"2:15"

NOTES : Ingredient Substitutions: Use any condensed cream soup in this classic chicken casserole. Try cream of mushroom or cream of broccoli. Six of your favorite pieces of chicken, or one whole fryer, cut up, can be used in place of the chicken breasts.

Make It Special: For a more sophisticated flavor, use 1/2 cup of white wine in place of 1/2 cup of the water.

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