Wild Rice Chicken Bake

Name: Shore Lunch
Telephone: +

Recipe tags: soup mix, easy difficulty, dinner, casserole

1 pkg	Shore Lunch^® Creamy Wild Rice Soup Mix
2 cup	water
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

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.

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