Souper Chicken & Rice Bake

I got this recipe from Ches' aunt Jerylyn. It's super easy to make and tastes really great, too. I know there are a lot of variations out there, but we pretty much stick to this one.

2 cans Cream of Mushroom Soup
3 Cups Water
1 1/2 Cups uncooked long grain rice
1/2 tsp. paprika
1/2 tsp. pepper
8 chicken breast halves -- thawed

In shallow baking dish, mix soup, water, rice, paprika, and pepper. Place chicken on mixture. Sprinkle with additional paprika and pepper. Bake at 375 for 45 minutes -- covered. Uncover and cook for 15 minutes.

Ches hates mushrooms, so we actually use Cream of Celery soup, and because there are so few of us, we cut the recipe in half and only use 2 chicken breasts instead of 8. The cooking time can be dropped down by about 5 minutes both covered and uncovered then, too.