Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
Place chicken on a plate. Season with salt, black pepper, garlic powder, onion powder, and smoked paprika on one side.NOTE: you may also use chicken tenders or chicken breasts cut into smaller chunks. Add 2 TBS cooking oil to a large deep skillet and place on a medium high heat.
Once oil is hot place chicken in skillet seasoning side down. Season top of chicken with salt, black pepper, garlic powder, onion powder, and smoked paprika. Sear chicken for 3-4 minutes until golden brown on bottom. Flip chicken and sear an additional 3-4 minutes. Turn off burner and remove chicken to a plate.
Pour 2 cups of long grain uncooked white rice into prepared baking dish.
Cut zucchini in half lengthwise and then cut into moon shapes. (If using mushrooms, clean and cut them into slices. Place over rice in dish.
Add in beef broth, french onion condensed soup, and 1/2 parmesan cheese, Stir together. Submerge the browned chicken into mixture.
Place butter pats all over the chicken. Sprinkle remaining parmesan cheese over the top of casserole.
Cover with foil tightly. Bake in preheated oven for 30 minutes. Remove foil and cook an additional 45 minutes to one hour until all liquid has been absorbed, rice & vegetable is tender and chicken is tender.
