Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken breasts
10 fluid ounces cream of mushroom soup
1 teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
2 tablespoons pimientos
1 ¼ cups chicken broth
¼ cup water
1 cup white rice
½ envelope dry onion soup mix
Season the chicken breasts.
Combine remaining ingredients and place in the bottom of a sprayed baking dish.
Put the chicken on top and freeze.
When thawed, bake, uncovered at 375 degrees for 1 ¼ hours, or until chicken and rice are tender.
That's the original recipe. I would recommend putting ingredients in a ziploc bag until you're ready to bake (to avoid a sloshing mess) and adding the rice right before cooking. When I made this, my rice dissolved in the freezer somehow(?), so it was more like chicken soup.
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