Creamy Baked Chicken and Rice          

 

Ingredients:
1 (6 ounce) box long grain rice mix
1-1/2 pounds boneless, skinless chicken thighs
2 cups sliced carrots
1 cup sliced mushrooms
2 (10 ounce) cans cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese

 

Directions:
Preheat oven to 350 degrees F. Place rice in bottom of a 13x9" glass baking dish or stainless roasting pan; top with seasoning mix. Place chicken evenly on rice, and top with carrots and mushrooms.
In medium bowl, combine soups and milk; mix with wire whisk until blended. Pour into casserole dish. Cover dish with foil, then bake at 350 degrees F for 60-65 minutes until chicken is thoroughly cooked and rice is tender. Sprinkle with cheese and serve.