Old School Baked Chicken and Rice

Step 1

Preheat oven to 350 degrees F. Combine seasonings and set aside.

Step 2

Whisk together the cream soups and water or broth with 1/2 teaspoon of the seasoning blend. Remove 1 cup and set aside.

Step 3

Add remaining soup blend to rice, mix and place into greased 9 x 13 (4 quart) casserole dish. Top with chicken pieces.

Step 4

Evenly distribute the salt and remaining seasoning blend on top of chicken.

Step 5

Dollop reserved cup of soup blend over and around chicken and carefully spread. Cover casserole tightly with two layers of aluminum foil and bake at 350 degrees F for 1 hour 15 minutes.

Step 6

Uncover and bake an additional 20 to 30 minutes, or until browned on top, juices run clear and internal temperature in the thickest part of the thigh reads 170 degrees F on an instant read thermometer.