Chicken & Rice Casserole

Ingredients
Serves 6 - Preparation time 30 minutes
Preheat oven to 350° - Cooking time: 1 3/4 hours

(7-8) chicken thighs, bone in and skin on
(2) cups white rice
(1) can cream of mushroom soup (healthy substitute - Amy’s organic cream of mushroom)
(1) can of cream of chicken soup (healthy substitute - Pacific Foods Cream of Chicken Soup)
(1) cube beef bouillon dissolved in 8oz of hot water (healthy substitute - organic beef broth)
(1) large onion, finely chopped
(1) green pepper, diced
(1/4) lb. mushrooms, sliced
(1) large carrot, peeled and diced
(3) large ribs of celery, diced
(2) tbls. extra virgin olive oil
(1) envelope dry onion soup mix
__________________________
Healthy Substitute - 1 tsp sea salt and 1 tbls white cooking wine
__________________________

Parboil the rice and set it aside. Sauté the vegetables lightly in olive oil. In a 9x13 casserole dish, mix the rice, vegetables, soups and beef bouillon. Place the chicken on top and seat each piece skin side up into the mixture so that the sides are nearly buried. Sprinkle the onion mix evenly over the chicken pieces. Cover with aluminum foil and bake for 1 hour. After 1 hour remove foil and bake for an additional 45 minutes uncovered.

If you are concerned about ingredients in standard soup concentrates like we are, try the “healthy substitute” ingredients listed above. Because the organic soups have less sodium, we add a tsp. of salt and a tbls. of white cooking wine. This keeps the traditional savory flavor our family is used to. We serve the chicken and rice casserole with a crisp salad and tangy apple cider vinegar dressing. Bon appétit from our family to yours!