Ingredients:

  • 1.5 cups long-grain white rice, uncooked
  • 10.5 oz condensed cream of mushroom soup
  • 10.5 oz condensed cream of chicken soup
  • 1 cup low-sodium chicken broth
  • 0.5 teaspoon black pepper
  • 2 lbs bone-in, skin-on chicken thighs
  • 1 oz dry onion soup mix
  • 2 tablespoons unsalted butter, melted
  • 0.5 teaspoon paprika

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, and black pepper until smooth. Stir in the uncooked long-grain white rice until evenly distributed.
  2. Pour the rice mixture into the bottom of a greased 9x13 inch baking dish, spreading it into an even layer. Arrange the chicken thighs on top of the rice, skin-side up.
  3. Brush the tops of the chicken with melted butter and sprinkle the entire surface evenly with the dry onion soup mix and paprika.
  4. Cover the dish tightly with a layer of heavy-duty aluminum foil, ensuring the edges are crimped hard against the rim to prevent steam from escaping.
  5. Bake in the center of the oven for 1 hour and 30 minutes. Do not open the oven or peek under the foil during this time. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the rice is tender.