Ingredients: 1 pound (450 grams) bone-in, skin-on chicken breasts or thighs 2 cups instant rice (white or brown) 1 can (10.5 ounces) cream of chicken soup 1 can (10.5 ounces) cream of mushroom soup 1 can (10.5 ounces) water (use the empty soup can to measure) 1 envelope onion soup mix 1 tablespoon butter, for greasing Optional additions: Shredded cheddar cheese Frozen vegetables Diced chicken
Instructions: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9 by 13-inch baking dish with butter. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, water, and instant rice. Stir until fully blended. Pour the rice mixture into the prepared baking dish and spread it out evenly. Place the chicken pieces skin-side up on top of the rice mixture. Sprinkle the onion soup mix evenly over the chicken and rice. Bake uncovered for 1 to 1 1/2 hours. The chicken skin should be crisp, and the internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius) when checked with a meat thermometer. For extra flavor, sprinkle shredded cheddar cheese over the top during the last 10 minutes of baking and let it melt. Remove from the oven and let rest for 5 minutes before serving to allow the rice to absorb any remaining moisture.
