4 skinless, boneless chicken breast halves
1 cup water
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can chicken broth
1 cup cooked white rice
1 cup cooked, cubed chicken
1/2 cup chopped onion
1/2 cup chopped celery
1 cup chopped fresh parsley
1/2 cup chopped green bell pepper
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon lemon zest
1/4 teaspoon paprika
Heat oven to 350 degrees F.
Place chicken breasts in a large ziplock bag. Cover bag with aluminum foil and place in oven to keep warm.
Place water in a medium saucepan, and bring to a boil. Stir in cream of chicken soup, cream of mushroom soup, chicken broth, rice, beef cubes, onions and celery; cover, remove foil and simmer until chicken is cooked through (juices run clear).
Place chicken on a sheet of aluminum foil and brush with egg whites. Brush with lemon juice and sprinkle with paprika.
Bake chicken in preheated oven for 45 minutes. Check, uncovered, occasionally with a metal spatula to see that the chicken is cooked through. Cover tightly and cook about 15 minutes more, turning, until internal white meat temperature reaches 145 degrees F (63 degrees C).