This recipe is cheesy and gooey and a definite comfort food in my house. In its original version (below) it makes a lot, but it's easy to cut in half!
2 cans cream of mushroom soup (can use cream of celery if you prefer)
2 cups sour cream
2 cups grated cheddar cheese
8-10 boneless skinless chicken breasts
Rice, prepared according to package directions.
Preheat oven to 350.
Sprinkle the chicken breasts with paprika and place in large baking dish.
Mix the remaining ingredients together and pour over top.
Cover and bake (at 350) for 2 hours.
Serve over rice.