1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup plus 2 tablespoons butter melted
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper, or to taste
1-1/4 cups instant Minute Rice
8 -10 chicken thighs (or you can use as many as you like)
salt and pepper to taste
MAKE IT!!!!!
Preheat oven to 350 degrees F.
Set oven rack to lowest position.
Grease a 13 x 9-inch baking dish.
In a bowl combine all 3 condensed soups with 1/4 cup melted butter, garlic
powder, black pepper, cayenne and instant rice; transfer into baking dish.
Place the chicken thighs skin side up on top of the rice, then drizzle with
remaining 2 tablespoons melted butter.
Sprinkle the thighs with choice of/or all black pepper, garlic
powder or onion powder, then sprinkle paprika all over the rice and the
Bake uncovered for about 1 hour OR until the chicken is
cooked through and rice is tender.
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