4 lg. whole chicken breasts, boned & halved (chicken steaks may be used)
Salt
Garlic salt
Paprika
1 Campbell's cream of mushroom soup
1 c. heavy whipping cream
2 tbsp. chopped fresh parsley
3 c. cooked rice

Heat oven to 350 degrees. Wash and pat chicken dry. Sprinkle both sides of chicken with salt, garlic salt and paprika. Arrange chicken in shallow rectangular 2 quart baking dish. Mix soup and cream together, pour over chicken. Sprinkle with parsley. Bake uncovered 1 hour or until chicken is tender. Serve with hot cooked rice.