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Chicken Thighs with Rice

This chicken and rice bake is easy to put together and bake. It's made with onion soup mix, cream of mushroom soup, a little sherry, chicken thighs, and seasonings. Serve this one dish meal with a tossed salad or sliced fresh tomatoes.

Prep Time: 8 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 23 minutes

  • 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



Instructions:

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.

Serves 4

Calories per serving: 520



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