7 to 9 really big skin-on chicken thighs--enough to completely cover a 13x9 baking dish
1 14-ounce box of white instant Minute Rice
1 stick of salted butter (5/8 stick for the rice, remainder will be cut into pats)
1 tub of chopped onion (from the grocery store)
1 tub of chopped celery (from the grocery store)
2 heaping tablespoons of minced garlic
2 heaping tablespoons of minced parsley
1 10.5-ounce can Campbell's Condensed cream of celery soup
1 10.5-ounce can Campbell's Condensed cream of mushroom soup (can substitute cream of chicken)
Readme:
Prep takes 15 to 30 minutes. So start preheating the oven 375°F when you've got about 15 minutes to go.
Cooking takes at least 1:15. Maybe longer (depends on the chicken).
Heat up the diced onions and celery in a small frying pan on the stove
Pour the entire box of Minute Rice into the 13x9 baking pan.
Melt 5/8 stick of butter. Thoroughly mix the butter into the rice--try to coat all the rice.
Thoroughly mix the celery, onions, garlic and parsley into the rice.
Thoroughly mix all the soups into the rice.
Place all of the chicken thighs onto the bed of rice, skin-side up. Press them down to "seat" them. The chicken should reach edge-to-edge with no spaces in-between or on the edges.
Use a soup can to pour half a can of water into the baking dish.
Cut the remaining butter into pats, and place a pat of butter on the top of every chicken thigh.
Bake for 45 minutes, then check it. Add water if the rice looks dried out. Add pats of butter on top of each piece of chicken, and a pat of butter in each of the four corners of the baking dish.
Bake for 30 minutes until golden brown (stop when internal temperature on the biggest pieces hit 165°).
Good and Good For Ya' (especially the crispy bits in the corners)
Gluten Free?
This entire dish is gluten-free, except for the soups--and you can swap those out for
gluten-free. But be sure to get condensed "cream of" soups. Oh, and double-check your
garlic and parsley for gluten-free.
