Baked Chicken

         Yield: 1 Servings
Categories: Poultry, Casseroles

10 Chicken thighs 1 cn Cream of mushroom soup 1 Envelope onion soup mix 1 c Long-grain rice Lightly butter bottom of casserole dish and distribute rice evenly. Dilute soup with one can of water and half of onion soup mix. Pour half of this mixture over rice. Place chicken pieces on top. Pour rest of soup mixture over chicken and sprinkle with rest of onion soup mix. Cover. Bake at 350? for 1 1/2 to 2 hours. Per serving: 2894 Calories; 157g Fat (49% calories from fat); 183g Protein; 178g Carbohydrate; 801mg Cholesterol; 5264mg Sodium Recipe by: Heather Cunningham