Preheat conventional oven to 350 degrees Fahrenheit

Line your large Dutch oven with a Dutch oven liner, parchment paper, or foil

Use a pastry brush to brush oil over the liner

In a large bowl mix together combine chicken broth, cream of mushroom soup, and 1 1/2 cups of water and set aside

Combine dry onion soup mix, paprika, and pepper together and set aside

Pour raw rice into the Dutch oven and spread out across the bottom of the pan

Pour wet mixture over rice and mix

Spread the rice mixture over the bottom of the pot

Spread chicken breast halves over the top of the rice

Sprinkle the dry mixture over the chicken

Cover the Dutch oven and place in the preheated oven and bake for 45 minutes, or until the chicken cooks and the rice is fluffy

If you are adding sliced mushrooms stir them into the pot after 30 minutes of cooking time replace the lid and add an extra 5-10 minutes to the total cooking time, as you have lost steam inside the oven for even cooking

Serve straight from the Dutch oven with a drizzle of lemon juice and a dollop of sour cream and Enjoy!