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4 chicken breasts
1 (10 1/2 ounce) can cream of mushroom soup
2/3 cup uncooked instant rice
Paprika (optional)
Cut 4 (14-inch) square pieces of doubled aluminum foil. Place a chicken breast in the center of each one. Mix soup and rice together and spoon over chicken breasts. Sprinkle with paprika if desired. Wrap securely in foil. Place on grill 5 inches from hot coals. Cook about 40 minutes or until done, turning once.
Serves 4.
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