Thursday, May 27, 2010

Kristie's Chicken and Rice

*Notice the picture was taken after we dove in! We have no restraint for waiting once this meal is cooked--it's just that good!


8 chicken thighs, thawed (you can sub in 4 chicken breasts to cut down on fat)
1 can (2 cups) chicken broth
1 cup uncooked rice
1 can cream of chicken soup
1 can cream of mushroom soup
fajita seasoning

Mix broth, rice, cream of chicken and cream of mushroom in a bowl. Spray 8x12" baking dish with nonstick cooking spray and pour mixture into the dish. Sprinkle both sides of chicken thighs with fajita seasoning. Lay the chicken on top of the mixture, evenly spaced in dish. Cook, uncovered, for 1.5 hours at 350 degrees. To keep the chicken moist, spoon some of the mixture over the chicken after it has cooked for 30 minutes. (Note: it can be cooked covered, but the cooking time will need to be increased. You could also try cooking it covered for the first hour, then uncovering it until it's done.)

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