1 can (10 3/4 oz.) reduced fat condensed cream of mushroom soup
1 can (14 oz.) chicken broth
2 tsps paprika
1 tsp garlic powder
1 tsp onion powder
2 bags Success® White Rice or Success® Brown Rice
1 tsp salt
1/2 tsp pepper
1 lb boneless skinless chicken breast, cut into small pieces

Cooking Directions:

Preheat oven to 375°F.  In a 2-quart, shallow baking dish, combine soup, broth, 1 teaspoon paprika, garlic powder and onion powder.  Remove uncooked rice from bags and fold into soup mixture.  Sprinkle chicken with salt and pepper and arrange evenly over soup mixture.  Sprinkle remaining paprika over chicken.  Bake 45 minutes or until chicken and rice are done.