Chicken and rice bake

I like this one a lot because it includes the side dish, and it's very easy! It's also very tasty - I think the cheddar cheese soup has a lot to do with that.

Baked chicken and rice

6 to 8 chicken thighs, skinless
1-1/2 cups long grain rice (this is what the recipe says, but oh heck, just throw some regular rice in there, it works fine).
1-1/2 cup water*
1 packet onion soup mix (divided)
1 can cheddar cheese soup
1 can cream of chicken soup


In a 9x13" pan, place the chicken pieces. Mix the rice, soups, water and HALF a package of the onion soup mix. Pour mixture over chicken. Sprinkle with remaining dry onion soup mix. Bake covered** at 350 degrees for 1-1/2 hours. 

**Baking this covered is very important to keep the moisture in so your rice will be nice. If you don't have a casserole dish with a pretty tight fitting lid, use aluminum foil. Make sure you carefully seal around all the edges with the foil.

*Water amount is more or less to your taste. I've found I want about 1-3/4 cup water rather than 1-1/2 water as stated in the recipe. It depends how moist you like your rice.