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Categories:Viewed: 72 - Published at: 6 years ago
Ingredients
- 1 can cream of mushroom soup, undiluted
- 1 can French onion soup, undiluted
- 1 c. sliced mushrooms, undrained
- 1/2 c. water
- 1 3/4 c. quick cooking rice
- 8 chicken thighs
- 2 Tbsp. melted butter or margarine
Method
- Combine first 5 ingredients in a 10 x 10 x 1 3/4-inch dish. Lay chicken on top of rice mixture.
- Cover dish with plastic wrap. Turn back one edge of wrap to allow steam vent.
- Cook on High for 20 minutes halfway through cooking time.
- Stir rice from corners of dish.
- Recover and continue cooking.
- Remove plastic wrap and brush chicken with melted butter.
