4 skinless, boneless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
3 soup cans of water
1 1/2 c. long grain rice
1/2 tsp. paprika
1/2 tsp. cumin
1/2 tsp. pepper
1 tsp. oregano
1 tsp. basil
1 tsp. garlic powder
1 tsp. sage
1 medium onion, chopped
1 medium bell pepper, chopped

Brown chicken breasts on each side in small amount of oil. Combine chicken soup, mushroom soup, water, rice and spices. Mix well. Pour mixture in a 4-quart casserole dish. Arrange chicken breasts on top. Sprinkle with paprika. Cover and bake at 375°F for 45 minutes or until done. May add more liquid halfway through cooking if needed.