chicken thighs and rice
I haven't found a chicken and rice recipe that I really liked so I developed this one from what I had on hand. It is a combination of recipes that I read online. Most of the recipes called for boneless chicken breasts. I find that I like the taste of chicken thighs better. Hopefully you will enjoy this, my husband loved it.
yield
8 serving(s)
prep time
15 Min
cook time
1 Hr 30 Min
method
Bake
Ingredients For chicken thighs and rice
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1 cancream of chicken soup (condensed)
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1 canfrench onion soup (condensed)
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1soup can of heavy cream
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1 canmushroom pieces and stems (small can)
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2 cwhite minute rice
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8bone in and skin on chicken thighs
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1-3 pinchpoultry seasoning (i use best choice)
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1-3 pinchlawry's seasoning salt
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1/4-1/3 creese vintage white cooking wine
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pepper to taste
How To Make chicken thighs and rice
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1Preheat oven to 350 degrees. Spray a 9" X 13" pan with Olive Oil cooking spray.
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2In a large bowl, mix together canned soups, heavy cream, and white cooking wine. Set aside 1/3 cup of this mixture.
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3Add mushrooms and rice to the large soup mixture bowl and stir. Put this mixture in the 9" X 13" prepared pan. Arrange chicken thighs on top and sprinkle with Poultry seasoning, Lawry's seasoning salt and pepper.
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4Spoon the mixture that you set aside, on top of the chicken pieces to cover them. Cover pan with aluminum foil and bake for 1 hour and 15 minutes. Remove foil and bake for another 15 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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