CHICKEN & BEEFY BAKED RICE WITH MUSHROOMS

CHICKEN & BEEFY BAKED RICE WITH MUSHROOMS

INGREDIENTS

1 pack skinless boneless chicken thighs

2-3 Tbsp Olive Oil

Pepper

Salt

Toney’s Creole Seasoning

Tad bit of Garlic Powder

Parsley Flakes

2 cups white long grain rice

1 can mushrooms undrained

1 can French Onion Soup

1 can Beef Consume

1 can water with 1 beef bullion cube (or just use a can of beef broth)

1 cup Parmesan Cheese

1 stick real butter

Take out your pack of skinless boneless chicken thighs, and rinse in cold water

add to the bowl with a couple tbsp olive oil or vegetable oil, add salt, pepper, Toney’s Cajun Seasoning, Parsley Flakes, and a tiny shake of Garlic Powder.

Put into a hot cast Iron Skillet and brown it a little, you won’t need to cook it all the way through.. you will be putting it in the oven so it can finish there.

In a baking Pan, I add 2 cups of rinsed long grain white rice.

Shake a little Parsley over the rice and a little Toney’s Cajun Seasoning.

Add the chicken thighs to the top of the rice. I like to cut them up .. will make them cook quicker and more tender and also will distribute the chicken better in the rice. But you can leave whole if you like.

In a measuring bowl I add 1 can of French Onion Soup, 1 can of Beef Consume, fill up can consume with water and add that, and add one beef bouillon cube.

Add in one can of mushrooms if you want or even fresh mushrooms.

Pour over top of your rice and chicken.

Take a stick of butter and cut it into tabs and place over top of dish.

1 cup parmesan cheese sprinkled evenly over top

Put aluminum foil over top tightly.

Bake in preheated 400 degree oven for 1 hour 10 minutes or more.. according to what your chicken needs.

Fluff Rice with fork

and serve hot with some green beans and bread.