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.
prep time
15 Min
cook time
1 Hr 30 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 can cream of chicken soup (condensed)
- 1 can french onion soup (condensed)
- 1 soup can of heavy cream
- 1 can mushroom pieces and stems (small can)
- 2 cups white minute rice
- 8 bone in and skin on chicken thighs
- 1-3 pinch poultry seasoning (i use best choice)
- 1-3 pinch lawry's seasoning salt
- 1/4-1/3 cup reese vintage white cooking wine
- pepper to taste
How To Make chicken thighs and rice
-
Step 1Preheat oven to 350 degrees. Spray a 9" X 13" pan with Olive Oil cooking spray.
-
Step 2In a large bowl, mix together canned soups, heavy cream, and white cooking wine. Set aside 1/3 cup of this mixture.
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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