Easy Chicken with Rice Casserole

 

1

cup uncooked regular long-grain white rice

1

can (10 3/4 oz) condensed cream of celery soup

1

can (10 3/4 oz) condensed cream of chicken with herbs soup

1 1/2

cups water

5

bone-in chicken breast halves with skin

2

tablespoons butter or margarine, melted

1

teaspoon paprika

• 1 Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix uncooked rice, both soups and water; pour into baking dish.
• 2 Arrange chicken, skin side up, over rice mixture. Brush chicken with melted butter; drizzle with any remaining butter. Sprinkle with paprika. Cover tightly with foil.
• 3 Bake 1 1/2 hours. Uncover; bake 20 to 30 minutes longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.