Creamy Chicken Rice and Veggie Bake

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 5 skinless, boneless chicken thighs
• 2 teaspoons garlic powder, divided
• 2 teaspoons onion powder, divided
• 2 teaspoons ground black pepper, divided
• 1 teaspoon poultry seasoning
• 1 teaspoon salt, divided
• 3 tablespoons dried minced onion, divided
• 1/2 tablespoon dried oregano
• 2 (10.75 ounce) packages chicken flavored rice mix (e.g. Rice A Roni)
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 1/4 cups milk

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Spread the dry rice mix from both packages in an ungreased 9x13 inch (23x33 cm) baking dish.

2. In a bowl, stir the condensed cream of chicken soup with the milk until smooth, then pour it over the rice mix and stir to combine.

3. Pour a splash of water over the rice mixture if it looks dry, and spread it evenly in the dish.

4. Season the chicken thighs on both sides with half the garlic powder, half the onion powder, half the black pepper, the poultry seasoning, half the salt, half the dried minced onion and the oregano.

5. Lay the seasoned chicken thighs on top of the rice mixture, pressing them slightly into the rice.

6. Cover the dish tightly with foil and bake for 25 minutes.

7. Uncover the dish and bake for 15 minutes more, until the chicken reaches 165°F (74°C) in the thickest part and the rice is tender and has absorbed the liquid.

8. Let the dish rest for 5 minutes before serving.