Mix one 10 1/2-ounce can of Campbell's condensed cream of mushroom soup with 1 cup of water, 3/4 cup of uncooked long grain white rice, and 1/4 teaspoon each of black pepper and paprika. Place the mixture in an 11- by 8-inch baking dish and place 1 1/4 pounds of boneless, skinless chicken breast halves over it. Cover and bake for 45 minutes at 375 degrees Fahrenheit. Let it stand for 10 minutes and stir the rice before serving.
For a chicken and rice casserole, combine 1 tablespoon each of melted butter and oil in a Dutch oven. Add 1 cup of chopped fresh mushrooms, cooking and stirring for two minutes over high heat. Cut one pound of boneless chicken breasts into 1/2-inch pieces and add to the mushrooms together with 1/2 cup of chopped onion. Cook on medium-high heat until the chicken is cooked through, stirring in two minced garlic cloves during the last minute. Add one 10 3/4-ounce can of Campbell's condensed cream of mushroom soup, 1 cup of cheese spread, one 10-ounce box of thawed and drained frozen broccoli cuts, one 8-ounce can of sliced, drained water chestnuts, 1/2 cup of sour cream and 1/4 teaspoon of pepper. Place in a greased 2-quart baking dish and top with 1/2 cup of buttered bread crumbs mixed with 1/2 cup of grated Parmesan cheese. Bake at 400 degrees Fahrenheit for 20 minutes.