Ingredients
1
box (6 oz) long-grain and wild rice mix
1 1/4
lb boneless skinless chicken thighs (about 8 thighs)
1
can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1/4
cup water
2
tablespoons chopped fresh parsley, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Evenly spread rice in bottom of dish. Sprinkle half of contents of seasoning mix packet over rice.
Arrange chicken over rice. Sprinkle remaining seasoning mix over chicken. Pour soup and water over chicken and rice. Cover tightly with foil.
Bake 1 hour or until juice of chicken is clear when center of thickest part is cut (180°F) and rice is tender. Sprinkle with parsley.
