Easy Green Chile Chicken Rice Casserole

• 8 bone in skin on chicken thighs
• 1 cup raw white rice
• 1 medium onion, chopped
• 1 cup roasted hatch green chili, chopped
• 1 regular size pkt Lipton Onion Soup Mix
• 1 (10 1/2 ounce) can Campbell's Cream of Chicken Soup
• 1 1/2 cups water
• 1/2 teaspoon garlic powder
• 1 teaspoon ground cumin

1. Spray a 9" x 13" Pyrex baking dish with nonstick spray. Preheat oven to 325.
2. Spread rice evenly in pan. Add the onion & green chiles, then the chicken, skin side up.
3. Sprinkle the onion soup mix over the top. Mix the cream of chicken soup, water, garlic powder and cumin well. Pour over the chicken & rice.
4. Cover tightly with foil. Bake at 325 for about 1 hour & 15 minutes or until chicken is cooked through and rice is tender. I usually check it at 1 hour and add a little water if it looks dry.

chicken, white rice, onion, green chili, regular, campbells cream, water, garlic powder, ground cumin

Taken from www.food.com/recipe/easy-green-chile-chicken-rice-casserole-530626 (may not work)