can (10-3/4 ounces) condensed cream of mushroom soup
1-3/4
cups water
1-1/2
cups sliced mushrooms
3/4
cup uncooked long-grain rice
1-1/3
cups French's® French Fried Onions, divided
4
teaspoons French's® Worcestershire Sauce, divided
4
chicken breast halves (about 2 pounds)
1/2
teaspoon each paprika and dried thyme leaves
Prep Time
10 minutes
Cook Time
about 1 hour
Preheat oven to 375°F. Combine soup, water, mushrooms, rice, 2/3 cup French Fried Onions and 2 teaspoons Worcestershire in 3-quart oblong baking dish. Arrange chicken over rice mixture. Brush chicken with remaining Worcestershire and sprinkle with paprika and thyme.
Bake, uncovered, 1 hour or until chicken is no longer pink in center. Top with remaining 2/3 cup onions. Bake 3 minutes or until onions are golden.
Tip
Remove skin from chicken before baking, if desired.
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