Chicken Thighs and Rice

Mary McClellan


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.


☆☆☆☆☆ 0 votes

15 Min
1 Hr 30 Min


  • 1 can(s)
    cream of chicken soup (condensed)
  • 1 can(s)
    french onion soup (condensed)
  • 1
    soup can of heavy cream
  • 1 can(s)
    mushroom pieces and stems (small can)
  • 2 c
    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 c
    reese vintage white cooking wine
  • ·
    pepper to taste

How to Make Chicken Thighs and Rice


  1. Preheat oven to 350 degrees. Spray a 9" X 13" pan with Olive Oil cooking spray.
  2. In a large bowl, mix together canned soups, heavy cream, and white cooking wine. Set aside 1/3 cup of this mixture.
  3. Add 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.
  4. Spoon 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.

Printable Recipe Card

About Chicken Thighs and Rice

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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