Cooking Instructions

• Preheat oven to 350 degrees F. Prepare rice according to the package. You'll need 3 servings to cover the bottom of a deep 9x13 glass baking dish.
• In a large skillet, heat enough olive oil to cover the bottom. Coat chicken thighs on both sides with olive oil, salt, pepper, and garlic powder.
• When the olive oil is hot, lower the heat to medium-high. Add 2 teaspoon minced garlic and let it sauté for about 1 minute. Add chicken skin side down and brown for 15 minutes on each side.
• While the chicken is cooking, prepare the cream of mushroom soup by adding 2-3 cans to a bowl, 1 ½ cups milk, salt, pepper, and garlic powder. Whisk together.
• Fold in the remaining 1 teaspoon minced garlic and sliced fresh mushrooms.
• Brush a small amount of olive oil around the bottom and sides of the baking dish with a paper towel.
• Spread the cooked rice on the bottom of the baking dish.
• Place the browned chicken on top of the rice.
• Pour the soup mixture over the chicken.
• Cover with foil and cook for about 45-50 minutes. Uncover and cook for an additional 20 minutes.