Oven Baked Chicken Thighs and Rice

"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."

Original recipe yields 4 servings


  • 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

Step 1

Saute mushrooms and onions in butter until tender, remove from pan.

Step 2

Wash and dry thighs, then sprinkle with seasoning.

Step 3

Add thighs to same pan and brown in olive oil, over medium heat.

Step 4

In a 3 quart casserole combine rice, soup, broth, water, onions, mushrooms, and seasoning.

Step 5

Top with browned chicken thighs and cover.

Step 6

Bake at 350 for 1 1/2 hours, stirring half way through.

Step 7

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.

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I was exploring through recipes and this looked so good I had to give it a try! I am so glad I did. The chicken was nice and moist and had a great combination of flavors. I used low sodium soup and chicken broth, and brown rice to try to keep it as healthy as possible. Very delicious meal Deely!

review by:
(22 Apr 2012)


YUM, wonderful flavour, Don loved it, as did I. I had to use canned sliced mushrooms and we prefer brown rice, both worked very well. I didn't have any Hy's but I did have a steak seasoning we like so used it, very good. Thanks for posting , I will be making this again, it was great to pop it in the oven and kinda forget about it, except that the house filled with a wonderful aroma !

review by:
(20 Jan 2012)