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Chicken Baked Over Creamy Rice

Created by KittenCal on May 23, 2012

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

Step 1: Preheat oven to 350 degrees F. Set oven rack to lowest position. Grease a 13 x 9-inch baking dish.
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.
Step 3: Place the chicken thighs skin side up on top of the rice pushing down slightly in the rice mixture.
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.
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).