Chicken & Rice, a classic Nana recipe

I recall my mother making this one pan dish many times throughout my childhood. For some reason, hers always tasted better than what I could recreate. Through trial and error I realize two of the reasons why. For one, you can't expect to substitute good old-fashioned "Campbell's Cream of Mushroom soup" with a healthy, lighter variety and expect the same yumminess. For two, I'd often not mix the soup with the rice & water well, in a separate bowl first, before adding it to the pan with the chicken. The result was crunchy chunks of rice. :(

Well, with my trial and error experience, Cade made a successful "Chicken and Rice" his very first time! Here's the recipe if you want to try it out too:

Chicken & Rice (tells you a lot doesn't it...;))

1 cup reg. rice uncooked

6-8 chix pieces (we used drumsticks and boneless chicken breasts)

1 can cream of mushroom soup

1 can water

1 envelope of dry onion soup mix

paprika

Mix all ingredients and pour in a 9x13" pan. Lay chix pieces on top & spoon sauce on top. Cover with foil and bake 1 hour at 350 degrees. Sprinkle paprika lightly on top.