Thanks to Bernice for the recipe!
Forgotten Chicken - Feeds about 6 adults
- 2 lbs converted rice (Uncle Bens)
- 4 cans of cream of chicken
- 2 cans cream of mushroom
- 1 can cream of celery
- 3 cups chicken broth
- 3 lbs of boneless skinless chicken thighs
- 2 packs of onion soup mix (Lipton brand)
- 2 tbsp butter
- Black pepper to taste
Preheat the oven to 375 degrees. Butter roasting pan or Dutch oven (roughly 9 quarts capacity). In a large bowl combine rice, all cans of soup, chicken broth and black pepper. Total, you’ll want 7 10.5oz cans of soup (cream of chicken, cream of celery, and cream of mushroom). Feel free to mix and match to your liking but cream of chicken tends to add the best flavor.
Dump the rice and soup mixture into the roasting pan. Coat the chicken thighs with one packet of onion soup mix.
You’ll then place the chicken thighs on top of the rice-soup mixture and give it a little nudge to semi submerge the thighs into the rice mixture.
Top everything with the second packet of onion soup mix. Cover with lid on and place into the oven and forget about it! But really, don’t forget about it because fire hazard, ya know. Bake this for no longer than 3 hours. At 2.5 hours this should be done but at 3 you’ll get a nice crisp, buttery edge.