1 1/2 cups long-grain white rice (uncooked)

1 (10.5 oz) can cream of chicken soup

1 (10.5 oz) can cream of mushroom soup (or another can of cream of chicken soup)

1 1/2 cups chicken broth

1/2 cup water

1 teaspoon garlic powder

4 chicken thighs or boneless chicken breasts (skinless)

1 teaspoon paprika

Salt and black pepper, to taste

Optional garnish: Chopped parsley or green onions

1. Preheat the Oven:
Preheat your oven to 350°F (175°C).
Lightly grease a 9x13-inch baking dish.
2. Prepare the Rice Mixture:
In the baking dish, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, water, garlic powder, and a pinch of salt and pepper.
Stir until evenly mixed.
3. Add the Chicken:
Place the chicken thighs or breasts on top of the rice mixture.
Season the chicken with paprika, salt, and black pepper.
4. Bake:
Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 1 hour 15 minutes. (Check the chicken’s internal temperature—it should reach 165°F (74°C).)
Remove the foil during the last 10 minutes of baking for a golden finish.
5. Serve:
Let the dish rest for 5 minutes after removing it from the oven.
Garnish with fresh parsley or green onions if desired.
Serve warm and enjoy your flavorful one-dish meal!