Smothered Chicken with Rice

Ingredients:

• 6-8 small chicken thighs
• 2 tablespoons olive oil
• 3 teaspoons minced garlic
• 3 cans cream of mushroom soup
• 2 cups fresh sliced mushrooms
• 1 1/2 cups milk
• 3 cups instant white or brown rice (prepared)
• Salt, to taste
• Freshly ground pepper, to taste
• Garlic powder, to taste

Directions:

1. Preheat your oven to 350°F.
2. Prepare the rice according to the package instructions, making enough to cover the entire bottom of a deep 9×13-inch glass baking dish (enough for 3 servings).
3. In a large skillet, heat enough olive oil to cover the bottom.
4. Coat the chicken thighs on both sides with olive oil and season with salt, pepper, and garlic powder to taste.
5. Once the olive oil is hot, reduce the heat to medium to medium-high and add the minced garlic.
6. Let the garlic sauté in the oil for about 1 minute, then add the chicken thighs, skin side down, to the skillet.
7. Brown the chicken for 15 minutes on each side until golden brown, locking in the flavor.
8. While the chicken is cooking, prepare the cream of mushroom soup by combining 2-3 cans in a bowl with 1 1/2 cups of milk, salt, pepper, garlic powder, minced garlic, and sliced fresh mushrooms.
9. Brush a small amount of olive oil around the bottom and sides of the baking dish.
10. Spread the prepared rice evenly over the bottom of the dish, then arrange the browned chicken thighs on top.
11. Pour the mushroom sauce mixture over the chicken and rice in the baking dish.
12. Cover the dish with foil and bake for about 45-50 minutes.
13. Then, uncover and bake for an additional 20 minutes until the chicken is cooked through and the sauce is bubbling.
14. Serve hot, alongside freshly baked rolls or your favorite side dishes.

Cooking Tips:

Be sure to brown the chicken thighs well to lock in flavor and ensure they are cooked through.
Feel free to customize the dish by adding your favorite herbs or spices to the mushroom sauce.
Serve leftovers reheated or cold as a delicious lunch option.