boneless skinless thighs — Granny’s Chicken and Rice Casserole

**Recipe by Sherry Brubaker, Food Blogger, Sea Salt Savorings**

Prep Time: 5 mins Cook Time: 1 hour 15 mins Serves: 4

Chicken and rice casserole is the ultimate southern recipe—straight from Granny’s kitchen! Tender shredded chicken, rice, and cream of mushroom gives this dish a hearty home cookin’ feel.

Ingredients

1 lb Smart Chicken Boneless Skinless Chicken Thighs
1/2 teaspoon seasoning salt
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup white rice
1/4 cup parmesan cheese shredded
1 1/2 cup Chicken Bone Broth
10 oz cream of chicken
1 teaspoon chicken bouillon

Directions

Lightly grease a large oven safe pan on the bottom and sides with your preferred cooking oil. Place the chicken thighs in the pan, then season them with the seasoning salt, garlic powder, salt, and pepper. Pour the rice and parmesan cheese on top of the chicken thighs. Combine the chicken bone broth, cream of chicken, and chicken bouillon in a small mixing bowl and whisk to combine. Pour the liquid mixture over the chicken and rice Cover the pan with tin foil, then bake for 1 hour and 15 minutes. The cooking time may vary depending on the brand of rice, so test the rice, then add up to 25 more additional minutes if needed. Remove the pan from the oven, remove the foil, and fluff the rice with a fork. Mangia!