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Cream of Chicken and Rice Bake

spread the bottom of a 9 x 13 inch baking pan with 2 tbsp butter. add 1 1/2 cups jasmine rice. in a bowl add 6 Skinless chicken thighs. seasoned with: 1 tsp of paprika 1/2 teaspoon black pepper 1/2 teaspoon garlic powder plus 1/2 envelope onion soup mix (any brand) place on top of rice. In the separate bowl add two 10.5 oz cans cream of chicken soup plus 2 cans of water. add the other half of onion soup and mix. pour the cream of Chicken soup mixture over chicken thighs. cover with aluminum foil bake 350 degrees for 1 1/2 hoursics