Easy baked chicken and rice in the Dutch oven
We loved it so much, that not only did we make it while camping last week, we also made it last night outside at home here. It's truly comfort food.
4 or 6bone-in, skinless chicken thighs
1 crice (we used brown rice)
1 pkgdry lipton onion soup mix
1 can(s)chicken broth
1 can(s)cream of mushroom soup
How to Make Easy baked chicken and rice in the Dutch oven
- Pour the rice on the bottom of the dutch oven. Place the chicken over the rice, then sprinkle the onion soup mix over the chicken. Mix the mushroom soup mix, the broth and about 1 can of water together and mix. Pour this mixture over all. Cover the dutch oven and cook for at least an hour. You might need to cook it longer--the meat fell off the bone-so good!