2 c. rice, uncooked
1 large onion, chopped
2 c. chicken broth
2 cans cream of mushroom soup, undiluted
salt
pepper
3 large bone in thighs, or skinless boneless chicken tenders*
2 T. butter, melted
2 t. thyme
1 clove garlic, minced
1 T. parsley, for garnish
Preheat oven to 350 degrees. Spray a 9x13 dish. Add rice, onion, broth, and soup. Stir until combined. Season with salt and pepper to taste. Place chicken in rice mixture and brush with melted butter. Sprinkle with thyme and garlic, season with more salt and pepper, if desired. Cover dish with foil and bake 1 hour. Uncover and bake 30 minutes more, until rice is cooked and chicken is golden. Garnish with parsley before serving.
*May not take as long to cook if using chicken tenders.
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