I didn’t know at 5 pm today that this dish is what I was going to make for dinner.  It really was delicious and it took minimal effort to put together.  This recipe will serve 2 or 4 people.  It really depends on how big the thighs are, or whether you want to use chicken breasts or legs.  I wouldn’t use chicken breasts.  They are much to dry and when overcooked are not good.  I had cauliflower and just a small broccoli crown and half a bag of sliced white mushrooms and a can of 98% fat free mushroom soup. I’m sure glad I had leftovers!!

 

This is what you need

 

4 chicken thighs, bone in, or legs

1 can 98% fat free mushroom soup

1 can water or chicken broth

1 cup of rinsed and drained rice (your choice)

mushrooms, as many as you want

1/2 sliced onion or more

2 teaspoons olive oil

cauliflower and broccoli florets

Salt & Pepper (I used Crazy Salt) see below

 

Mix the mushroom soup, water and rice in a bowl.  Cut up the cauliflower and broccoli florets, slice the onions and set aside.

 

 

Cover with foil and bake in a 375 degree oven for 1 hour.

Saute the onions in the oil for 3 minutes.  Add the sliced mushrooms and saute until the onions are brown and have lost all their water and start to carmalize.  See picture below.

 

Steam the reserved cauliflower and broccoli during the last 15 minutes.  It’s so much better when it is fresh steamed and eaten.