Preheat oven to 375 degrees F. Grease a 9”x13” (2 quart) baking dish with nonstick cooking spray.
Lightly pound especially thick chicken breasts so they are all even in thickness.
In a medium size bowl, combine soup, water, rice, paprika and black pepper. Pour into the prepared baking dish and spread evenly.
Nestle the chicken into the rice mixture. Sprinkle with additional salt, paprika and black pepper to taste.
Cover the pan tightly with foil and bake at 375 degrees for 45 minutes, or until chicken is fully cooked to 165 degrees internal temperature and rice is tender.
Remove from the oven and let sit, uncovered, for 5-10 minutes before serving. Sprinkle with fresh minced parsley.
Nutritional information is based on 6 servings, but depending on how hungry your family is, you could 4-6 people. You could stretch into 5 or 6 servings by adding bread and a veggie or salad on the side. Do not skip the foil step. It's important to cover so the steam builds up to cook the rice. Storage: Store leftover casserole in the refrigerator, tightly covered, for up to 3-4 days. Reheat in the microwave.Freezing: You can freeze the completely cooked casserole, tightly wrapped in foil, for up to 3 months. To reheat, thaw overnight in the fridge and bake, covered, at 350℉ until warmed through. While this is an option, I don't really recommend it because there is a higher chance of the chicken and rice overcooking.