Easy Chicken Bake

So I'm trying to hold out on going to the grocery store until Thursday when it's my kids' school PTA day, so tonight it was Easy Chicken Bake from Just Cook Already. It was a similar idea to the Parmesan Chicken that I made last week. Easy, moist and really good. Everyone liked it, except Drew who wouldn't even sit at the table and later fell asleep naked in his room post-bath. Here's the easy recipe:

(From “Lion House Recipes” cookbook)

Salt

Garlic salt

Paprika

1 fryer, cut up or 6 good-sized pieces of chicken (I used 4 chicken breasts.)

1 (10 ½ oz.) can cream of mushroom soup

1 cup cream or ¾ cup evaporated milk (I used milk because that's all I had.)

Chopped parsley

Mix* salt, garlic salt, and paprika. Thoroughly rub mixture into chicken pieces. Spread chicken in one layer in a shallow baking dish or pan. Dilute the soup with cream and pour over the chicken; sprinkle with parsley. Bake uncovered at 350 degrees for 1 ½ hours. Makes 6 servings.

*(I sprinkle the seasonings right onto the chicken and then rub it in, instead of mixing the seasonings first.)

I served this over white rice and used some of the "gravy" on top of the white rice.