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Prep 15min
Total2hr15min
Servings5
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Ingredients
1
cup uncooked regular long-grain white rice
1
can (10.5 oz) condensed cream of celery soup
1
can (10.5 oz) condensed cream of chicken with herbs soup
1 1/2
cups water
5
bone-in chicken breast halves with skin
2
tablespoons butter, melted
1
teaspoon paprika
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Steps
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 juice of chicken is clear when thickest part is cut to bone (at least 165°F).
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To make ahead, prepare the recipe, cover tightly with plastic wrap and refrigerate it overnight. When ready to make, uncover and bake it, adding 10 to 15 minutes to the baking time.
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