Dutch Oven Chicken and Rice Casserole

5 bone-in chicken thighs; use what you have


large onion chopped

1 1/2 C rice uncooked

3 C chicken broth

1 can cream mushroom soup

1 can cream chicken soup

1 large can mushrooms or use 1 1/2 C fresh chunky chopped

1 1/2 tsp thyme

1 tsp paprika

1/2 tsp pepper

1 tsp season salt

pinch ground ginger

1/4 tsp garlic powder or a couple of minced cloves

Mix thyme, salt, pepper ginger, paprika, and garlic powder to coat chicken pieces.

Meanwhile, put soups, broth and canned mushrooms into separate saucepan and heat to boiling by the time Dutch oven goes into oven.

Heat oil (I used 1/4 C) in Dutch oven

Brown chicken pieces 4-5 minutes each side until all done. Then put chopped onion into oil for about a  minute.

I used a baster to remove excess oil. Add fresh mushrooms (if used).

At this time add rice, chicken, and pour soup  mixture over all.

Bake about 50 minutes at 350°.

This makes a very creamy rice mixture.

You can leave out the soups for a less creamy rice mixture without adjusting anything else.

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