Ingredients:

  • 1 cup (185g) Long-grain white rice
  • 1 can (10.5 oz) Condensed cream of mushroom soup
  • 1 can (10.5 oz) Condensed cream of chicken soup
  • 1 cup (240ml) Low-sodium chicken broth
  • 1/2 teaspoon (1g) Cracked black pepper
  • 1.5 lbs (680g) Boneless, skinless chicken thighs
  • 1 packet (1 oz) Dry onion soup mix

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Grease the baking dish lightly with butter or non stick spray.
  3. Spread the rice evenly across the bottom of the pan.
  4. Whisk the soups and broth together in a bowl with the black pepper.
  5. Pour the mixture slowly over the rice.
  6. Place the chicken thighs on top of the rice mixture.
  7. Sprinkle the onion soup mix over the top of the chicken.
  8. Seal the pan with heavy duty foil. Press the edges firmly against the rim of the dish to trap every bit of moisture.
  9. Bake for 1 hours 15 mins in the center rack.
  10. Rest the dish for 5 minutes before removing the foil.