Ingredients
- 1 can (10 3/4 ounce) condensed cream of mushroom soup, undiluted
- 1 can (10 3/4 ounce) condensed cream of celery soup, undiluted
- 1 can (10 3/4 ounce) condensed cream of chicken soup, undiluted
- 4 tablespoons butter, melted (divided)
- 3 garlic cloves, minced (or 1 to 1 1/2 teaspoons garlic powder)
- 1/2 teaspoon black pepper (more to season chicken)
- 1/2 teaspoon cayenne pepper, or to taste
- 1 1/4 cups dry instant rice (Minute Rice)
- 8 to 10 chicken thighs (or you can use as many as you like)
- Salt and pepper to taste
- Paprika
How to Make
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Step 1: Preheat oven to 350 degrees F (set oven rack to lowest position).
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Step 2: In a bowl combine all 3 condensed soups with 2 tablespoons melted butter, garlic powder, black pepper, cayenne and instant rice; transfer into baking dish.
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Step 3: Place the chicken thighs skin side up on top of the rice, then drizzle with remaining 2 tablespoons melted butter (can use more butter).
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Step 4: Sprinkle the thighs with choice of/or all black pepper, garlic powder or onion powder, then sprinkle paprika all over the rice and the chicken.
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Step 5: Bake uncovered for about 1 1/4 to 1 1/2 hours or until the chicken is cooked through and rice is tender.
We hope you enjoy this recipe!
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