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Preheat oven to 400 degrees F. In a 9x13 baking dish place butter (cut it up into Tablespoon-sized portions) and put the dish in the oven until butter is melted.
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Then remove the dish from the oven.
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For the chicken, I use thighs and legs, however you can use whatever youd like.
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Keep the skin on as it keeps the chicken moist and adds flavor.
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Sprinkle chicken pieces with paprika, salt and pepper.
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Place the chicken in the melted butter, turning to coat.
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With the skin side up, bake for 15-20 minutes.
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In the meantime, begin preparing the sauce.
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Add the soup to a small/medium bowl.
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Dice the tomato and green onions, add to soup.
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Drain the mushrooms* and add to the mixture.
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Add poultry seasoning and mix all ingredients together.
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Add milk to thin out the sauce (you may not need the entire 1/2 cup).
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The sauce should be a happy medium between thick and thin.
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Add salt and pepper to taste.
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*You can use fresh mushrooms if you prefer, however they should be cooked and drained prior to adding to the sauce or they will dilute the sauce.
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Remove the chicken from the oven.
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Spoon sauce over each chicken piece until all of the sauce is in the pan.
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Reduce oven temperature to 350 degrees F. Return pan to oven and cook an additional 40-45 minutes.
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Meanwhile, cook two cups of long grain rice per package instructions.
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To serve: Place a portion of rice on the plate, top with chicken and then top with sauce.
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Let the rice soak up the sauce and enjoy!
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Note: Bone-in chicken is the best for this recipe, however if you elect to use boneless, reduce cooking times.
