This is a family favorite! My mom made this for me as a kid and I loved it. Its similiar to a pot pie but without the veggies. I think its best to season the chicken to your own liking or just leave it plain. Using a flavored rice gives this dish an outstanding flavor along with the flaky buttery breading baked on top.
1Rinse chicken and season to your taste. You can bake or grill the chicken however you like. Cut into bite size peices and set aside.
2Grease a 9x13 baking pan. Set aside. Prepare rice according to directions. Dump the rice into the bottom of the dish and smooth over. Pour the chicken on top of the rice so its completely covered. Set aside. Preheat oven to 425 degrees.
3In a medium sized mixing bowl, stir and mix together the cream of mushroom soup and chicken broth (Use more or less of the broth depending on how "soupy" you would like it - no more than 2 cups). Pour the soup mixture evenly over the chicken. Set aside.
4To make the breading, in another medium sized mixing bowl, mix together the flour, baking powder, salt and pepper. Melt butter in a separate bowl and then add to the flour mixture. Add the milk and stir until smooth and creamy (should have the same consistancy as pancake batter). Pour the breading mixture on top of the soup mixture. Bake in the oven 35-40mins.