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Chicken & Rice Bake

French's® Classic Worcestershire Sauce, divided

French's® Classic Worcestershire Sauce, divided Chicken & Rice Bake
Makes 4 servings
Prep Time 10min
Cook Time 1hrs

Ingredients

1 (10 3/4 ounce) can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
1 3/4 cups Water
3/4 cup uncooked long grain white rice
1 1/2 cups sliced fresh mushrooms
1 1/3 cups FRENCH'S® French Fried Onions, divided
2 Tbsp. FRENCH'S® Reduced Sodium Worcestershire Sauce
4 boneless, skinless chicken breast halves, (about 2 lbs.)
1/2 tsp. each paprika and dried thyme leaves

Directions

Heat oven to 350°F. Combine soup, water, rice, mushrooms, 2/3 cup French Fried Onions and 2 teaspoons Worcestershire sauce in 3-quart oblong baking dish. Arrange chicken over rice mixture. Brush chicken with remaining Worcestershire sauce and sprinkle with paprika and thyme.
Bake, uncovered, for 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.

Tips

Tip: If desired, remove skin from chicken before baking.

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