Chicken & Rice Casserole

1 (10 3/4 oz) can condensed cream of mushroom soup, undiluted
1 1/3 cups water
1 cup long grain or converted rice
1 tsp dried dill, divided
1/4 tsp black pepper
1 (3 lb) package chicken pieces
2 Tbsp butter
1/2 cup crushed multi-grain crackers (or bread crumbs)
1 tsp paprika

Preheat oven to 375. Combine soup, water, rice, 3/4 tsp dill and the black pepper in a 13x9 baking dish; mix well.
Remove skin from chicken pieces; discard skin
Arrange chicken on top of rice mixture. Cover tightly with aluminum foil. Bake for about 45 minutes.
Melt butter in small saucepan over low heat; remove from heat. Add crushed crackers, paprika, and remaining dill to butter in saucepan; stir until cracker mixture is well blended.
Sprinkle cracker mixture on top of the chicken pieces in casserole.
Bake, uncovered, until chicken is tender and rice is cooked, about 5-10 minutes loner. Season to taste with salt and black pepper. Serve immediately.