Ranch Chicken and Rice

This recipe is courtesy of Stephanie Wright:

2 cups instant rice
1 1/2 cups milk
1 cup water
1 dry pkg ranch salad dressing mix
1 lb chicken breasts, cut in 1/2 inch strips
1/4 cup butter, melted
Paprika

Directions:
Place rice in a greased shallow 2-qt. baking dish. In a bowl, combine the milk, water and salad dressing mix; set aside 1/4 cup. Pour remaining mixture over rice. Top with chicken strips. Drizzle with butter and reserved milk mixture. Cover and bake at 350 degrees F for 35-40 minutes or until rice is tender and chicken juices run clear. Sprinkle with paprika.  Or put it all in the crockpot and cook it on low for 2 1/2-3 hours.