Easy Chicken and Rice

It seems like there's never enough time in the day, especially for cooking!  So here's something scrumptious that's easy and delicious from the Campbell's Kitchen.  It's also one of those comfort food standards that brings back memories of your mother's home-cooking.  Ah...  

My mom, as a matter of fact, gave me this recipe years ago.  I'd just graduated from library school, gotten a job in Georgia, and had my own apartment--I also didn't how to cook much of anything.

This is super easy for a busy day, but can also be served to dinner guests--it's that good! For better flavor, be sure to use Campbell's Soup, Lipton Onion Soup Mix, and Minute Rice, not the store brands. Also, if you don't like mushrooms, you can use cream of chicken, cream of asparagus or cream of broccoli soup.

Enjoy!

Easy Chicken and Rice

8 chicken thighs (I use boneless/skinless)
2 10 3/4 oz. cans Campbell's cream of mushroom soup (fat free can be used)
2 2/3 cups milk (skim is fine)
2 2/3 cups Minute Rice
2 1 oz. packets Lipton Onion Soup
salt, pepper and paprika

Preheat oven to 350. Lightly coat a 9 x 13 baking dish with cooking spray. In a large bowl, combine, rice, soup, soup mix and milk.  Pour into baking dish. Place chicken on top of rice mixture.  Lightly sprinkle chicken pieces with salt, pepper and paprika.  Cover.  Bake for one hour covered. Uncover and bake 20-30 minutes longer.

Delicious can't get any easier!

Have you ever had this chicken and rice dish or a variation of it?

Thanks for visiting and have a great week!