I have been making this dish for my family for many years. The best thing about it, is the rice and chicken are baked at the same time. You put it in the oven and find something else to do for the next hour and a half. Enjoy!
Pre-heat oven to 350 degrees. Spray an 11 inch ovenproof skillet or a 13 x 9 inch baking pan with non-stick spray.
Mix the rice, soup mix, mushroom soup and water in the baking pan. Spread the mixture evenly in the pan and place the seasoned chicken on top. Push the chicken down into the rice and sprinkle with paprika.
Cover the pan with aluminum foil and bake for 1 1/2 hours.
Note: You can vary the taste by changing the cream soup. For the people who just have to have more rice, you can 1/4 cup more rice and 1/4 cup more water.