serves 6
recommended sides: steamed or roasted veggies
INGREDIENTS:
1 pack boneless, skinless chicken thighs
salt & pepper
2-3 tablespoons oil
2 cans cream of chicken soup
1 cup chicken broth
Liberally season the chicken with salt and pepper. Heat oil medium high adding chicken and brown about five minutes on each side. While the chicken is cooking, mix the soups with the broth. When chicken is browned, remove it to a plate and pour the rice over the bottom of the skillet. Then cover with soup. Top with the browned chicken. Cover and reduce heat to low, cooking for about 20 minutes. When rice is mostly cooked, remove lid and increase temperature to medium high for about 7 minutes. This will make a nice crunchy crust out of the bottom layer of rice.
recommended sides: steamed or roasted veggies
INGREDIENTS:
1 pack boneless, skinless chicken thighs
salt & pepper
2-3 tablespoons oil
2 cans cream of chicken soup
1 cup chicken broth
Liberally season the chicken with salt and pepper. Heat oil medium high adding chicken and brown about five minutes on each side. While the chicken is cooking, mix the soups with the broth. When chicken is browned, remove it to a plate and pour the rice over the bottom of the skillet. Then cover with soup. Top with the browned chicken. Cover and reduce heat to low, cooking for about 20 minutes. When rice is mostly cooked, remove lid and increase temperature to medium high for about 7 minutes. This will make a nice crunchy crust out of the bottom layer of rice.