Comfort Food Chicken and Rice
This chicken and rice bake is comfort food in a pan! Creamy, warm and full of flavor. It's easy to modify and adapt for food allergies and diet preferences.
- 1 tbsp Butter
- 2 cups rice
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 4-6 boneless, skinless chicken thighs
- 1 envelope dry onion soup mix
Preheat your oven to 350.
Spread about a tablespoon butter in a large baking pan.
In a medium bowl, combine cream of mushroom soup, cream of chicken soup, 8oz of water and rice. Pour that mixture into the buttered pan.
Place chicken thighs on top of the mixture. Sprinkle onion soup mix over the top of the chicken.
Cover the pan with foil and place in the oven for 60-90 minutes, or until the chicken is cooked through.