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
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper (more to season chicken)
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt (seasoned salt)
- 1 1/4 cups dry instant rice (such as Minute Rice, I like to use Minute Rice instant brown rice, if using brown cooking time may be a little longer)
- 1 small yellow onion, chopped
- 2 celery stalk, diced
- 1 cup sliced mushrooms (canned -- optional)
- 8 chicken thighs (or you can use as many as will fit into the pan)
- Seasoned salt, fresh ground black pepper and garlic powder (to sprinkle on top of the chicken pieces)
- Paprika
How to Make
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Step 1: Preheat oven to 350 degrees F. Set oven rack to lowest position. Grease a 13 x 9-inch baking dish.
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Step 2: In a bowl combine all 3 condensed soups with 1/4 cup melted butter, garlic powder, black pepper, cayenne, 1/2 teaspoon seasoned salt, instant rice, onion and celery; transfer/spread into baking dish.
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Step 3: Place the chicken thighs skin side up on top of the rice pushing down slightly in the rice mixture.
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Step 4: Sprinkle the thighs with (any amount) of seasoned salt, black pepper and garlic powder then sprinkle paprika all over the rice and the chicken.
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Step 5: Bake uncovered 1 hour to 1-1/4 hours or until the chicken is cooked through and rice is tender (the rice will soften even more after you remove it from the oven (I find that 1 hour cooking time is enough for instant white rice, brown rice may require a little more time).
We hope you enjoy this recipe!
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