Chicken Rice Casserole with Green Beans and Mushrooms

It's casserole Wednesday! I like to make my life a little easier mid-week and a casserole dish is a one pot mess that makes for easy clean up and tastes oh-so-good. This is a classic.
{For smaller serving size, see below to halve the recipe amount}.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups white rice
• 2 cups water
• 1 {26 oz} large can of cream of mushroom soup
• 2 cups fresh or frozen green beans
• 1 cup sliced mushrooms
• 1 1/2 tsp kosher salt
• 1/2 tsp pepper
• paprika
  

1. Preheat oven to 350 degrees.
   
2. Lightly grease a 9x13 baking dish. Mix the rice, soup, green beans, mushrooms, salt and pepper together in greased baking dish, stirring until mixed well and evenly spread out.
   
3. Add the chicken pieces, lightly brushing some of the mixture on top of each piece.
   
4. Top with a sprinkle of paprika and additional dash of pepper.
   
5. Tightly cover with aluminum foil and bake for 90 minutes, stirring the rice occasionally. Bake until chicken is cooked through and rice is tender.

{Tip!} This recipe will make for a lot of rice mixture. If you would like to make a smaller casserole, still use the 4 chicken breasts, but instead use only 1 can of cream of mushroom soup. Halve the rice, green beans, mushrooms, salt and pepper measurements. Cook for only one hour, or until rice is tender.

Enjoy!

"According to Wikipedia, casserole dishes became very popular in the United States during the 1950's, when new forms of lightweight metal and glassware appeared on the market."