is a got to comfort food for fall and winter. Or recipe is kid friendly using ground spices instead of chopped onion and garlic and real organic cream of chicken soup.
PREP TIME 10 minutes
COOK TIME 1 hour 30 minutes
INACTIVE TIME 1 hour
TOTAL TIME 2 hours 40 minutes
Ingredients
- Cooking Spray for Pan
- 3 cups white rice
- 2 Boxes Cream of Chicken Soup
- 2 cups chicken broth
- 1/2 cup water
- 2 teaspoons ground onion powder
- 2 teaspoons ground garlic powder
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 6 bone-in skin-on chicken thighs
- 2 tablespoons melted butter
- Fresh Ground Pepper
- Chopped Italian Parsley (optional)
Instructions
Preheat oven to 350°.
Spray a 9″x13″ pan with olive or canola oil.
Add rice, cream of chicken soup, chicken broth, water and spices. Stir until combined.
Place chicken thighs skin up into rice mixture and brush with melted butter.
Sprinkle with freshly ground pepper and a little salt.
Cover dish with foil and bake one hour.
Uncover and bake an additional 30 minutes or until chicken registers at 165° in the thickest part of the largest thigh.
Remove from oven.
Garnish with freshly chopped Italian parsley. (Optional)
Notes
For variation top with shredded mild cheddar at the last 10 minutes of baking and top with thin sliced scallions.
