1 can Cream of Mushroom soup

1 c water

3/4 c UNcooked white rice

1/4 tsp paprika

1/4 tsp black pepper

4 skinless, boneless chicken cutlets

In a 2 quart shallow baking dish mix soup, water, rice, paprika & pepper.

Place chicken on top of the rice mixture.

Sprinkle with additional paprika & pepper.

Cover

OVEN: 375º

BAKE: 45 minutes or until done

NOTE: For creamier rice, increase water to 1 1/3 cups