Chicken and Rice Bake

This is a recipe I had marked to try from my TOH Homemakers School Magazine. I love recipes that use French's French Fried Onions, so if you don't wouldn't recommend this to try. I like that is a one pan meal and looks so tasty.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 10 3⁄4 ounces  condensed cream of mushroom soup, undiluted
• 1 3⁄4 cups water
• 3⁄4 cup long-grain rice, uncooked
• 1 1⁄2 cups fresh mushrooms, sliced
• 1 1⁄3 cups  French-fried onions, divided
• 4  teaspoons Worcestershire sauce, divided
• 4  chicken breast halves (about 2 pounds)
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon dried thyme leaves

Directions

1. Preheat oven to 375 degrees.
2. In a 13 X 9 inches baking dish, combine soup, water, rice, mushrooms, 2/3 cup french fried onions and 2 teaspoons worcestershire sauce. Arrange chicken on top of rice mixture. Brush chicken with remaining worcestershire sauce; sprinkle with paprika and thyme. Bake at 375 degrees, uncovered, for 1 hour or until chicken is no longer pink in center. Top with remaining onions and bake additional 3 minutes or until onions are golden.