I made this last night, and it brought back memories. I really didn't know how to cook the first year we were married. David got a lot of Rice A Roni with chicken added to it. But my mom did give me this simple recipe. I hadn't made it in 6 years. It was still good, simple, but tasty. And I don't think it's that bad for ya, if you use the low fat cream of mushroom soup.
One of my goals for thrifty cooking is this: Make at least one recipe a week that makes leftovers, and freeze them for later weeks. My freezer gets full, and I can save on groceries this way. I know, some people eat the leftovers for lunch, but we find that simple sandwiches are cheaper than doing this. This made enough for one extra meal, and I put it in a labeled, quart ziploc bag.
2-3 boneless skinnless chicken breast, cut in chunks
1 c. rice
1 can cream of mushroom soup
1 soup can of water
1 onion, finely chopped
2 T. butter
Preheat oven to 350. Put butter in 9 x9 dish and melt in oven. Sprinkle rice evenly across the bottom of the dish. Layer chicken on top, and spread chopped onion across. Spread soup over that. Pour water over it, and sprinkle generously with paprika. Seal with foil and bake for 1 hour, 15 minutes.