Wild Rice Chicken Bake

10 Min.
45 Min.
6
Ingredients
1
package Shore Lunch™ Creamy Wild Rice Soup
1 package Shore Lunch™ Creamy Wild Rice Soup
2
cups water
2 cups water
2
tablespoons freshly chopped parsley
2 tablespoons freshly chopped parsley
2
pounds boneless skinless chicken thighs, trimmed
2 pounds boneless skinless chicken thighs, trimmed
1
tablespoon Better Than Bouillon® Reduced Sodium Chicken Base
1 tablespoon Better Than Bouillon® Reduced Sodium Chicken Base
1
teaspoon cracked black pepper
1 teaspoon cracked black pepper
1
teaspoon smoked paprika
1 teaspoon smoked paprika
2
tablespoons olive oil
2 tablespoons olive oil
Directions

  1. Preheat the oven to 375 degrees.
  2. Grease a 13x9 inch oven proof pan.
  3. Add the soup to a medium sized mixing bowl. Add the water and whisk together.
  4. Pour the mixture into the greased pan, place the pan directly into the oven and bake for 20 minutes.
  5. Add the chicken base, pepper, paprika, and olive oil to a mixing bowl and whisk to combine.
  6. Add the chicken thighs to the olive oil and coat on both sides.
  7. Remove the baking dish from the oven and stir. Add the chicken breasts to the pan and place the pan back in the oven. Cook for 20 minutes more.
  8. Carefully remove the pan from the oven, cover with foil and let rest for 10 minutes before serving.
Add 1 cup of sliced sautéed mushrooms to the baking dish before adding the chicken thighs.