Wild Rice Chicken Bake
Recipe tags: soup mix, easy difficulty, dinner, casserole
|1 pkg||Shore Lunch® Creamy Wild Rice Soup Mix|
|2 Tbsp||freshly chopped parsley|
|2 lb||boneless skinless chicken thighs, trimmed|
|1 Tbsp||Better Than Bouillon® Reduced Sodium Chicken Base|
|1 tsp||cracked black pepper|
|1 tsp||smoked paprika|
|2 Tbsp||olive oil|
Preheat the oven to 375 degrees.
Grease a 13x9 inch oven proof pan.
Add the soup to a medium sized mixing bowl. Add the water and whisk together.
Pour the mixture into the greased pan, place the pan directly into the oven and bake for 20 minutes.
Add the chicken base, pepper, paprika, and olive oil to a mixing bowl and whisk to combine.
Add the chicken thighs to the olive oil and coat on both sides.
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.
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.