Super Easy Chicken and Rice |
| Name: |
Leia Johnson |
| Base: |
Charleston |
| Recipe: |
Preparation time: 10 minutes
Cooking time: 45 minutes to 1 hour
8-10 chicken thighs with skin
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of mushroom soup
3-4 cups brown rice
1 cup milk
spices to taste (salt, pepper, garlic powder, onion powder, parsley, oregano, rosemary, thyme, paprika)
Preheat oven to 400 degrees.
Combine rice, all three soups, and milk in a clear 9 x 13 dish. Mix ingredients, stirring in desired spices. (I use lots of salt, pepper, and garlic especially!)
Place thawed chicken thighs on top of rice mixture, and sprinkle more spices on top. Make sure to sprinkle a little paprika on each piece of chicken for a really nice presentation.
Bake for 45 minutes to 1 hour. The skin of the chicken is crispy, and the chicken is incredibly moist! For a lower-calorie version, you can try this recipe with skinless chicken--just be sure to stay closer to 45 minutes than 1 hour so the chicken doesn't dry out. |
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