Created by Deely on January 16, 2012
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.