Chicken .. it's whats for dinner

My mother in law gave us this recipe a long time ago. It is a constant in our dinner rotation. I have no idea how many points are in it, but I would guess probably no more than 7. I usually serve with canned green beans for a easy kick back dinner night.

I do not add the pimentos, but I add a can of sliced, drained mushrooms instead.

Chicken and Rice Casserole

Preparation Time: 10 minutes
Cooking Time: 90 minutes

4 chicken thighs
1 13 3/4 oz Swanson Can chicken broth
1 package long grain wild rice mix
1 cream mushroom soup (do not dilute)
1/2 cup of water or white wine
1 small can mushrooms (optional)
Salt and pepper to taste
small jar pimentos (optional)

Combine rice (not the season packet), broth, soup, pimentos if used, and water.

Pour mixture into large (13x9x2) baking dish. Place washed & trimmed thighs which have been lightly salted and peppered on top of mixture.

Bake 1 to 1 1/4 hours at 350 degrees. Stir rice mix around about 1/2 way through cooking time. (Baking dish and chicken do not have to be removed from oven when stirring).

This dish should be moist and rice tender.


Hint: Leave some chicken thigh skin on to keep meat moist.

*Freezes well.

Yield: 4 servings