Thanksgiving Recipe: Harriet Nelson's Favorite Chicken

Ahhh Thanksgiving is here. I can almost taste the food. Yummy spices fill the air: sage, cinnamon, nutmeg, and cloves. We have already built a few fires in our fire place; which is divine with a cup of hot spiced tea. I fully intend to put up the Christmas tree on Friday and switch from my "*Almost* Christmas" playlist on Spotify (half Christmas, half regular music) to "It's Christmas Time Pretty Baby!" (ALL Christmas) to top off my Christmas spirit. But before that, there's Thanksgiving! I LOVE rice with everything in me. I could eat rice every day. This is an old recipe from none other than Harriet Nelson! This is my new favorite meal. It would be perfect for a holiday dinner. It is so easy! It is not the healthiest though. Oops. I guess we all have to splurge every once in awhile. I do mine a little different than Harriet, I will note the difference.

Harriet Nelson's Favorite Chicken
1 1/2 cups long grain white rice (not Minute rice!)
1 can Cream of Chicken
1 can Cream of Celery
1 can Cream of Mushroom (I use one can's worth of whipping cream to replace this because I don't like Cream of Mushroom.)
1/2 cup of half & half or whipping cream
1 stick of melted butter
6-8 chicken breasts (I only do four because I like more rice for each chicken breast.)
Paprika
Salt and Pepper

Mix rice, soups, cream, and butter. Pour in a buttered casserole dish (9x13). Lay chicken breasts on top of rice mixture. Sprinkle lightly with salt and pepper. Top with a generous amount of paprika. I'm not sure how much I do, but I'm guessing two to three teaspoons. Cover with foil and bake for and hour in a half at 350.