Ingredients:

  • 1.5 cups Long grain white rice, uncooked
  • 10.5 oz Condensed cream of mushroom soup
  • 10.5 oz Condensed cream of chicken soup
  • 1 cup Low sodium chicken broth
  • 0.5 tsp Cracked black pepper
  • 2 lbs Boneless, skinless chicken thighs
  • 1 oz Dry onion soup mix
  • 1 tbsp Unsalted butter, softened

Instructions:

  1. Preheat the oven to 350°F. Rub the 1 tbsp of softened unsalted butter across the bottom and sides of your 9x13 dish.
  2. In a large bowl, combine the 10.5 oz cream of mushroom soup, 10.5 oz cream of chicken soup, and 1 cup chicken broth. Whisk until the mixture is smooth and pale yellow. Stir the 1.5 cups long grain white rice and 0.5 tsp cracked black pepper into the soup mixture.
  3. Pour the rice and soup mixture into the prepared baking dish, spreading it into an even layer.
  4. Lay the 2 lbs boneless skinless chicken thighs on top of the rice.
  5. Sprinkle the 1 oz dry onion soup mix evenly over the chicken.
  6. Cover the dish with heavy duty aluminum foil, crimping it firmly around the edges to prevent steam from escaping.
  7. Bake for 1 hour 15 mins. Place in the center rack.
  8. Remove from the oven and let it sit, still covered, for 5 minutes.
  9. Use a fork to gently fluff the rice around the chicken before plating.