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Thighs on Rice

Reviewed: Aug. 13, 2012
This recipe is FANTASTIC! You can do so much with it and it still tastes great. I made a few changes that really gave it great flavor. I did not have bouillon, so I substituted a can of Cream of Mushroom soup, a small can of mushrooms, and slightly less butter (to keep the fat down). I followed another posters suggestion and parboiled my boneless, skinless thighs in water for 10 minutes then used the water for my 2 cups. I mixed the water, rice, mushroom soup and mushrooms first in my Pampered Chef Deep Dish Baker. I dotted the top of that with the butter then put the chicken on top and finished with a combination of italian seasoning and a garlic seasoning from Tastefully Simple. Cooked it in the microwave for 20 minutes and let sit for another 10 covered to just finish the chicken. OMGosh! It was very tasty!!
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