Chicken and Vegetable Medley Baked Rice

• 300 g skinless chicken thighs, skinned
• 1 (8 ounce) can cream of chicken soup
• 1 cup frozen mixed vegetables, thawed (peas, carrots, corn, etc)
• 1 cup cooked rice
• 1 cup parmesan cheese (grated or shredded)
• 1 sprig fresh thyme, leaves picked and chopped

1. Preheat the oven to 200 degrees C (400 degrees F).
2. Cut the chicken meat into cubes and sear over high heat to seal in the juices.
3. Mix chicken cubes with the cream of chicken soup, mixed vegetables and thyme.
4. Place the cooked rice in a claypot and mix in the chicken mixture.
5. Sprinkle the cheese over the rice.
6. Bake in preheated oven for 15 minutes, or until the cheese bubbles and browns.
7. My mum believes that the claypot can be substituted with an oven-proof pan or with a small baking tin.

chicken thighs, cream of chicken soup, mixed vegetables, rice, parmesan cheese, thyme

Taken from www.food.com/recipe/chicken-and-vegetable-medley-baked-rice-248693 (may not work)