Easy Chicken and Rice Bake
Description
This chicken and rice dinner is surprisingly easy to make. It's do delicious and satisfying and flavorful, it will be a family favorite and on your dinner rotation.
Ingredients
2 c. chicken stock/broth (or low-sodium broth or water for lower sodium)
1 can cream of chicken soup
1 c. uncooked long grain and wild rice
1 c. chopped fresh mushrooms
1 c. sliced celery
4 skin-on, bone-in chicken thighs*
1 oz. packet dry onion soup mix
Directions
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Preheat oven to 350 degrees. Coat a 9x13 pan with non-stick cooking spray; set aside.
In a saucepan, combine broth and cream of chicken soup; bring to a boil, stirring occasionally; remove from heat.
Pour rice in an even layer into the prepared pan; top with mushrooms, celery and chicken; pour broth/soup mixture over the top; sprinkle with onion soup mix. Cover tightly with aluminum foil.
Bake for 1 hour. Uncover; bake for 40-45 minutes, or until chicken is cooked through and rice is plump and soft.
Serve hot.
4 servings.
*If using boneless, chicken breasts, it will be done sooner. Start checking for doneness at 25-30 minutes.