Chicken & Green Pepper Cassarole

1 cut up chicken
1 cube butter or margarine
1/2 c. flour
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. paprika
1/4 tsp. poultry seasoning
1 c. rice, uncooked
1/2 c. chopped onion
1/2 c. chopped green peppers
1/2 tsp. salt
1/8 tsp. pepper
3 c. chicken broth

Melt butter in 9" x 13" pan in oven (while heating to 400 degrees). Mix flour, 1 tsp. salt, poultry seasoning, 1/8 tsp. pepper, and paprika in large ziploc bag. Shake chicken in flour mixture until coated. Place chicken pieces in melted butter and bake at 400 degrees for 25 minutes uncovered. While chicken is baking, mix rice, onions, green peppers, the remaining salt and pepper, and chicken broth in large bowl. Remove chicken from baking dish. Put rice mixture in same baking dish. Replace chicken, cover with foil and bake at 375 degrees for 45 - 60 minutes.

(Note: I usually use chicken pieces [thighs are best because their moist] instead of a whole cut up chicken. You can also double the rice by doubling the other ingredients in the rice mixture. Larger cassaroles may require increased baking time. When checking for doneness, always check the rice in the center of the cassarole dish to make sure it's tender.)