Chicken & Rice Casserole

    1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted
    1 1/3 cups water
    1 cup long-grain or converted rice
    1 teaspoon dried dill, divided
    1/4 teaspoon black pepper
    1 (3-pound) package chicken pieces
    2 tablespoons butter
    1/2 cup crushed multi-grain crackers
    1 teaspoon paprika
  1. Preheat oven to 375°F. Combine undiluted soup, water, rice, 3⁄4 teaspoon dill and the black pepper in a 13 x 9-inch baking dish; mix well.
  2. Remove skin from chicken pieces; discard skin.
  3. Arrange chicken pieces on top of rice mixture. Cover tightly with aluminum foil. Bake for about 45 minutes.
  4. Melt butter in small saucepan over low heat; remove from heat. Add crushed crackers, paparika and remaining 1/4 teaspoon dill to butter in saucepan; stir until cracker mixture is well belnded.
  5. Sprinkle cracker mixture on top of the chicken pieces in casserole.
  6. Bake, uncovered, until chicken is tender and rice is cooked, about 5 to 10 minutes longer. Season to taste with salt and black pepper. Serve immediately.

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