I must have been too embarrassed of its humble provenance from the Campbell's Soup Label (and website) to post this recipe yet, but I make it all the time. I've classed it up a bit, as I tend to do. Try to find Cream of Onion instead of Cream of Mushroom or Celery...it's not as common, but much more delicious.
Preheat oven to 375°F
4 boneless, skinless chicken breasts
1 can Campbell's Cream of Onion soup
1 c. milk or cream
3/4 c. basmati or jasmine rice
2 Tbsp. vermouth or sherry
1 Tbsp. dried onion flakes
1 tsp. paprika
1 tsp. thyme (or several fresh sprigs)
1/2 tsp. black pepper
1 pinch cayenne
Grease an appropriately sized baking dish. Whisk together the soup mix, milk, vermouth, and spices. If necessary, butterfly the chicken breasts so that they are uniformly thick. Place the rice on the bottom of the dish. Pour half of the liquid over the rice. Nestle the chicken breasts among the rice. If using thyme sprigs, arrange them around the chicken. Pour the remaining liquid over the chicken, sprinkle with paprika, and cover. Bake for 45 minutes or until the rice is tender and the chicken is cooked through.