Print this Recipe!
Taken from my Favorites folder!
This takes only minutes to put together, I’ve been making this for years it’s remained a family favorite, for best flavor I recommend using the three different condensed soup flavors
1 (10-3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (10-3/4 ounce) can condensed cream of celery soup, undiluted
1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted
1/3 plus 1/4 cup butter melted
1 teaspoon garlic powder
1/2 teaspoon black pepper (more to season chicken)
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon seasoned salt
1 1/4 cups instant Minute Rice
1 medium onion, finely chopped
1 celery stalk, diced
8 chicken thighs (or you can use as many as will fit into the pan)
seasoned salt, fresh ground black pepper and garlic powder (to sprinkle on top of the chicken pieces)
salt and pepper to taste
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 1/3 cup melted butter, garlic powder, black pepper, cayenne, seasoned salt, instant rice, onion and celery; transfer/spread into baking dish.
Place the chicken thighs skin side up on top of the rice pushing down slightly in the rice mixture, then drizzle with 1/4 cup melted butter (you can use less if you like).
Sprinkle the thighs with seasoned salt, black pepper and garlic powder then sprinkle paprika all over the rice and the chicken.
Bake uncovered 1 hour to 1 -1/4 hours or until the chicken is cooked through and rice is tender (the rice will soften even more after you remove it from the oven, I find that 1 hour cooking time is enough time).
You will also find this recipe on Recipezazz.com