5 bone in and skin on Chicken thighs
1 c Rice, plain White, Basmati, or Jasmine
1 c Onion sliced
1 clove of Garlic minced
2 Tbsp Butter
1 can Cream of Mushroom Soup
3 Tbsp dehydrated Veggies
1 Tbsp Dehydrated mixed Peppers
3/4 c Chicken Broth or 1 Tbsp Costco’s Better than Bullion mixed with 3/4 c water
3/4 c Milk
375°
1 hr and 15 min ( 1 hr covered and and 15 min uncovered. )
Preheat the Oven to 375°
Using an oven safe frying pan, Sauté the rice in Butter until it starts to brown slightly and then add the Onion And Garlic and sauté for a minute.
Mix the Better than Bullion with 1/4 c hot water and dissolve it together, then add the other 1/2 c water to make the 3/4 c, of the broth that the recipe called for.
Pour the cooked Rice into a Cassarole dish or leave it in the oven safe frying pan.
Pour the Broth evenly over the Rice and Onions. Put the chicken thighs, skin side up on the Rice. Mix the Mushroom soup with the Milk, and pour evenly over the Chicken and Rice. Cover and place in the Oven. After 1 hr, uncover the Casserole…check the rice to see if it may need a bit more water,..if so add it now, then place it back in the Oven for 10 min, then turn the Oven to Broil for the last 5 min.
