Baked Chicken and Rice

• 1 (6 ounce) box long grain and wild rice blend
• 1 14 lbs boneless skinless chicken thighs
• 2 (10 3/4 ounce) cans cream of mushroom soup
• 12 cup water
• 2 tablespoons chopped fresh parsley, if desired

1. Heat oven to 350F Spray 13x9 inch (3 quart) glass baking dish with cooking spray.
2. Evenly spread rice in bottom of dish.
3. Sprinkle half of contents of seasoning mix packet over rice.
4. Arrange chicken over rice.
5. Sprinkle remaining seasoning mix over chicken.
6. Pour soup and water over chicken and rice.
7. Cover tightly with foil.
8. Bake 1 hour or until juice of chicken is clear when center of thickest part is cut (180 ) and rice is tender.
9. Sprinkle with parsley.

long grain, chicken thighs, cream of mushroom soup, water, fresh parsley

Taken from www.food.com/recipe/baked-chicken-and-rice-150795 (may not work)