Author: Gluten Free Recipes Admin

Ingredients:

• 1 tablespoon butter
• 1/3 package 6.4 ounce) dried Cream of Mushroom Soup Mix
• 1/2 cup thinly sliced yellow onion
• Plus enough water to make 1-1/4 cups
• 1 cup milk
• 3/4 cup long grain white or jasmine rice
• 2 teaspoons olive oil
• 1/4 teaspoon paprika
• 1/4 teaspoon ground black pepper (less for kids)
• 4 boneless skinless chicken thighs or (1 lb. chicken breasts)

Instructions:

1. In a medium-size skillet, melt butter over medium heat.
2. Add onion and saute over medium heat until tender, about 7 minutes.
3. Add the soup mix and water to a 2 cup measuring cup. Add enough water to make 1-1/4 cups. Add the milk, paprika, and black pepper. Stir them together and set and aside.
4. Add rice to a 9 x 13-inch baking dish.
5. Stir in the soup mixture.
6. Preheat a skillet with oil and brown chicken on both sides. (It's not necessary to cook it all the way through.) Once they are brown, add to the top of the rice mixture.
7. Distribute sauteed onion over everything. Cover with aluminum foil and bake in a 350?F preheated oven for 50 minutes.
8. Remove from oven, sprinkle with grated Parmesan cheese, and allow to rest for 20 minutes or until rice absorbs all of the liquid.

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