Chicken Thighs with Rice

This chicken and rice bake is easy to make and bake.

• 4 to 6 chicken thighs
• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 1 1/4 cups boiling water
• 1/4 cup dry sherry
• 1/2 cup dry onion soup mix
• 1 1/3 cups converted rice
• 2 tablespoons chopped pimiento
• melted butter
• salt and pepper
• paprika

In a 1 1/2 to 2-quart casserole, combine soup, boiling water, sherry, onion soup mix, rice, and pimiento. Brush chicken thighs with butter; season with salt. Place chicken on top of rice mixture. Cover and bake at 375° for 1 1/4 hours, or until chicken and rice are tender.
Chicken thigh recipe serves 4 to 6.