1 can (10 1/2 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® Crispy Fried Onions
2 Tbsp. FRENCH'S® Reduced Sodium Worcestershire Sauce, divided
4 boneless, skinless chicken breast halves
1/2 tsp. each paprika and dried thyme leaves
HEAT oven to 350°F. Combine soup, water, rice, mushrooms, 2/3 cup Crispy 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 Crispy Onions. Bake 3 minutes or until Onions are golden.
Tip: If desired, remove skin from chicken before baking.