Oven Baked Chicken Thighs and Rice
January 16, 2012
"This is a recipe DH got from the back of a can years ago. It's evolved over time and we change it up often, by our choice of herbs and spices. Hy's Seasoning Salt is our spice of choice at this point in time, which is only available in Canada (thanks KC). Feel free to experiment and make it your own."
- Serving Size: 1 (332.9 g)
- Calories 1125
- Total Fat - 56.5 g
- Saturated Fat - 19.4 g
- Cholesterol - 84.8 mg
- Sodium - 971.7 mg
- Total Carbohydrate - 127.7 g
- Dietary Fiber - 4.5 g
- Sugars - 17.9 g
- Protein - 25.7 g
- Calcium - 206.3 mg
- Iron - 8.3 mg
- Vitamin C - 0.5 mg
- Thiamin - 1.1 mg
Saute mushrooms and onions in butter until tender, remove from pan.
Wash and dry thighs, then sprinkle with seasoning.
Add thighs to same pan and brown in olive oil, over medium heat.
In a 3 quart casserole combine rice, soup, broth, water, onions, mushrooms, and seasoning.
Top with browned chicken thighs and cover.
Bake at 350 for 1 1/2 hours, stirring half way through.
Tips: I use my 10 inch cast iron fry pan for all the stovetop prep. If you don't use Hy's you will need to salt and pepper the chicken and rice.
Tips & Variations
No special items needed.