Lemon Pepper Chicken and Rice

Ingredients

• 4  chicken breast halves bone-in with skin
• 43.5 ounce chicken broth canned
• 2 teaspoons lemon pepper 
• 1 tablespoon paprika 
• 1.8 cups rice white uncooked

Equipment

• oven
• casserole dish

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour chicken broth into a 2 quart casserole dish. Fill a can with rice (approximately 1 3/4 cups), and stir into broth. Season with paprika and lemon pepper to taste.
3. Place chicken breasts on top of rice mixture, and sprinkle with more paprika and lemon pepper to taste.
4. Cover, and bake in preheated oven for 50 to 60 minutes, or until rice is cooked through and chicken is no longer pink inside.
5. Serve immediately.