1 tablespoon vegetable oil
1 cup chopped onion
1 cup water
4 slices chicken breast meat
2 cups uncooked white rice
1 (10 ounce) can condensed cream of chicken soup
1 teaspoon paprika
1/2 teaspoon paprika
Heat the oil in a large skillet over medium heat. Add onion, water and chicken; saute for 5 to 7 minutes, or until chicken is no longer pink. Remove from skillet, and season with paprika.
Stir cooked chicken into rice and cream of chicken soup mixture. 1/2 bay leaf or parsley, if desired. Transfer to a 9x13 inch baking dish. Sprinkle with paprika.
Bake 10 minutes in the preheated oven, or until rice is cooked through and chicken is tender. Serve hot or cold.