I have been trying to cook strictly from my pantry and freezer, this past week. I wanted to use up what we had before making a trip to the store. I was successful and came up with a few new dishes. This Savory Herb Chicken and Rice Casserole was one such dish.
I found a box of Lipton Recipe Secrets, Savory Herb with Garlic in the pantry and decided to liven up my traditional chicken and rice casserole. It was a GREAT change. I made several substitutions to my regular recipe updating a family favorite.
- 6 -8 chicken thighs
- 2 cans cream of mushroom soup
- 1 soup can of milk
- 1 pkg. Lipton Savory Herb with Garlic soup mix (Or 1 pkg. dry onion soup mix if you don’t have the other.)
- 1½ cups uncooked regular white rice
- Put rice in greased 13×9 inch baking dish. Mix cream of mushroom soups with milk; pour over the rice and stir to mix. Sprinkle the savory herb soup mix on top, saving a small amount to sprinkle over the chicken. Place the chicken thighs on top. Now sprinkle remaining savory herb soup mix on top of the chicken. Cover with foil and bake at 350 for 1½ hours. Remove foil for the last 15 minutes to let the chicken brown.