1teaspoonpaprikaplus additional for sprinkling over the chicken
salt and black pepperto taste
2canscream of chicken soup10.5 ounce cans
2cupschicken broth
¾cupwater
10 to 12chicken drumsticks
2Tablespoonsbuttermelted
Instructions
Preheat the oven to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
Pour the rice into the casserole dish.
Melt 2 Tablespoons butter in a skillet over medium heat. Add celery and onion and saute for about 3 minutes, or until they are soft. Add the sauteed vegetables over the rice.
Over the vegetables, add the seasonings.
In a bowl, whisk together the cream of chicken soup, chicken broth, and water. Pour the mixture over the seasonings and stir the rice to combine.
Place the chicken over the casserole. Brush the chicken drumsticks with the melted butter and sprinkle with salt, black pepper, and the remaining paprika.
Cover the casserole tightly with aluminum foil. Bake for 1 hour.
Carefully remove the aluminum foil. Stir the rice around the chicken. (You can also remove the chicken drumsticks to stir the casserole but return them before continuing to bake.)
Place the casserole back into the oven, uncovered, and bake for an additional 30 minutes or until the chicken reaches an internal temperature of 165 degrees.