Chicken and Rice Casserole

• 1-1/4 cups Rice, uncooked
• 1 package Onion Soup Mix
• 1 can (10-3/4 ounce) Cream of Mushroom Soup
• 1-1/2 cups Water
• 3 pounds Chicken Thighs, skinless and boneless
• Salt
• Pepper
• Fresh Mushrooms, sliced

Wash and drain rice. Place in a 9 x 13 inch baking pan and spread evenly. In a bowl, combine onion soup mix, mushroom soup and water. Mix well. Pour 1/3 of soup mixture over rice. Arrange chicken pieces on top of rice and soup mixture. Sprinkle with salt and pepper. Scatter fresh mushrooms around chicken pieces. Pour remaining soup mixture over chicken. Cover with foil.

Bake in a preheated 350° oven for 1 hour and 15 minutes, or until chicken is tender and rice is cooked.