Ingredients
- 1 can (10.75 ounces) condensed cream of celery soup (low-fat)
- 1 can (10.75 ounces) condensed cream of mushroom soup (low-fat)
- 1/2 cup fat-free milk
- 1 cup low-sodium chicken broth (low-fat)
- 1/2 teaspoon black pepper
- 1 cup sliced celery
- 1 can (4 ounces) mushrooms (drained)
- 1/2 cup diced red onion
- 2 cups instant rice (dry)
- 6 chicken thighs
- 1 packet (1.25 ounces) dry onion soup mix
How to Make
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Step 1: Preheat oven to 325F; spray a 9x13-inch baking dish with nonstick cooking spray.
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Step 2: Combine soups, milk, stock, and pepper in a medium saucepan over medium heat; cook, stirring frequently, until warm and smooth (about 15 minutes).
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Step 3: Stir celery, mushrooms, onion and rice into soup mixture; spread soup mixture over bottom of prepared pan.
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Step 4: Lay thighs on top of rice mixture, skin side up. Sprinkle with onion soup mix.
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Step 5: Cover pan tightly with foil and bake for 2 hours, until juices run clear when chicken is pierced with a fork.
We hope you enjoy this recipe!
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