"Creamy" Chicken and Rice

This is our version of the Classic Chicken and Rice dish made with French Onion Soup Mix and Cream of Mushroom soup.  We season it with our own onions and spices and plain old natural chicken broth.  All the girls love it!
To Serve 5-6:

Heat the oven to 375°F,

1 1/2 or 2 cups of rice : depending on how much your family likes the rice
3 or 4 cups of chicken broth: depending on how much rice you used.
Enough chicken to feed 5-6 people: this can be boneless chicken breasts or thighs, or bone in chicken pieces.  Just adjust the cook time accordingly.
2 tsp. kosher salt
1 tsp. freshly ground pepper
1/4 cup dried minced onion
paprika

Pour the rice into a 9 x 13 casserole dish.  Add the chicken broth.  Place the chicken on the rice.  Sprinkle over all: salt, pepper, onion and generously sprinkle the paprika to give it all a good color.
Cover tightly with foil.  Place in the hot oven and bake for time according to chicken choice:

35-40 min. for boneless
45-50 min. for bone-in

To use any boneless pieces smaller than breasts, you may need to reduce the rice to 1 cup so as to cook for 25-30 min. and not overcook the tenders.

Enjoy!