Chicken and Rice Veggie Casserole

Recipe:
4-6 chicken breasts
2 15 oz cans cream of mushroom soup
30 oz water
8 oz frozen mixed peas and broccoli
2 cups rice
1 tspn paprika
1/4 tspn pepper

Mix together everything except the chicken and spices. Put in baking dish. Place chicken on top. Sprinkle with paprika and pepper. Bake at 375 degrees F for 1 hour to 1 hour and 10 minutes.



Difficulty: *

Changes I made:
I added salt and pepper after tasting. I also halved the recipe (halving it made more than enough for both of us, plus leftovers), but I did use 4 chicken breasts.

Thoughts:
It was absurdly plain. I had to salt and pepper it after tasting it because it was very bland. With the salt and pepper though it tasted pretty good, it wasn't too liquidy, the chicken was good, and the vegetables worked well. Would add more seasonings next time.

Verdict:
Good with some tweaks, very easy to make, and doesn't require a side dish. It takes over an hour to cook, but it only takes 5 minutes to throw together, which is convenient.