Lemon Pepper Chicken and Rice

3 (14.5 ounce) cans chicken broth

1 ¾ cups uncooked white rice

1 tablespoon paprika

2 teaspoons lemon pepper

4 bone-in chicken breast halves, with skin

Preheat oven to 375 degrees F (190 degrees C).

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. Place chicken breasts on top of rice mixture, and sprinkle with more paprika and lemon pepper to taste.

Cover, and bake in preheated oven for 50 to 60 minutes, or until rice is cooked through and chicken is no longer pink inside. Serve immediately.