Shelly's Recipe

BAKED CHICKEN AND RICE

Category: Casseroles - Chicken and Turkey

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup plus 2 tablespoons butter melted divided
1 teaspoon garlic powder
1/2 teaspoon black pepper (more to season chicken)
1/2 teaspoon cayenne pepper, or to taste
1-1/4 cups instant Minute Rice
8 -10 chicken thighs (or you can use as many as you like)
Salt and pepper to taste
Paprika

Preheat oven to 350 degrees F. Set oven rack to lowest position. Grease a 13 x 9-inch baking dish.

In a bowl combine all 3 condensed soups with 1/4 cup melted butter, garlic powder, black pepper, cayenne and instant rice; transfer into baking dish. Place the chicken thighs skin side up on top of the rice, and then drizzle with remaining 2 tablespoons melted butter. Sprinkle the thighs with choice of/or all black pepper, garlic powder or onion powder, then sprinkle paprika all over the rice and the chicken. Bake uncovered for about 1 -1/4 hours or until the chicken is cooked through and rice is tender.