I was feeling nostalgic for some of the dinners my mom would sometimes make in the 80’s so decided to make my own version of the chicken and rice bake most of us probably remember well.

In my version of this dish, instead of water, I chose to use chardonnay and chicken broth. I mixed the wine and broth with cream of chicken soup and cream of mushroom soup, adding a package of onion soup mix (as per the recipe I remember from years back). I also added a cup of grated parmesan cheese, fresh rosemary and thyme.

I decided to sauté my onion and peppers for added flavor. I chose to use red, yellow and orange peppers, as well as jalapeños, for an extra kick of flavor. I did remove the seeds and membranes, adding flavor, but not heat to the dish. Once the onion and peppers were translucent and softened, I added 6 cloves of minced garlic and let it cook for about 45 seconds.

To begin with, I sautéd the onions, peppers and garlic. Once that was finished, I removed the skillet from the heat. In the meantime, I started by adding 1-1/2 cups of low sodium chicken broth and 1/2 cup white wine to a large measuring cup. To that, I added 2 tablespoons of dijon mustard, 1 package onion soup mix, 1 cup grated parmesan cheese, 1 rounded tablespoon fresh rosemary and 1 rounded tablespoon fresh thyme. I poured the mixture into a large bowl and added two cups of uncooked white rice. I whisked everything together and added the vegetables.

I sprinkled kosher salt, pepper and smoked paprika on both sides of the chicken thighs and then nestled them into the soup and rice mixture that I had poured into a 9×13 dish coated with non-stick cooking spray.

I covered the dish with aluminum foil and placed it into a preheated 350 degree oven for 1-1/2 hours, taking in the wonderful smell coming from the oven the entire time this dish was baking.

Ingredients

• 8 boneless, skinless chicken thighs
• 2 tbsp. olive oil
• 1 medium sweet yellow onion
• 6 cloves garlic
• 1 tbsp. fresh rosemary
• 1 tbsp. fresh thyme
• 2 tbsp. dijon mustard
• 1 package onion soup mix
• 1 c. grated Parmesan cheese
• 1 red pepper
• 1 yellow pepper
• 1 orange pepper
• 2 jalapeños
• 2-1/2 teaspoons kosher salt (divided)
• 1 teaspoon pepper (divided)
• 1 teaspoon smoked paprika
• 1 10.5 ounce can cream of chicken soup
• 1 10.5 ounce can cream of mushroom soup
• 1-1/2 cups low sodium chicken broth
• 1/2 cup charonnay
• 2 cup white rice (uncooked)

Directions

1. Heat olive oil in large skillet.
2. Add onions, peppers, 1-1/2 teaspoons kosher salt and 1/2 teaspoon pepper and sauté for 5 minutes, until softened and onions translucent. Add garlic and continue to cook for 45 seconds. Remove from heat and set aside.
3. Add chicken broth and wine to a large bowl.
4. To that, add both cans of soup, dijon, rosemary, thyme and whisk together. Add rice and stir.
5. Pour rice mixture into a 9×13 that has been sprayed with non-stick cooking spray.
6. Sprinkle 1 teaspoon kosher salt, 1/2 teaspoon pepper and 1 teaspoon smoked paprika over both sides of chicken and place into the rice mixture.
7. Cover tightly with aluminum foil and bake for 1-1/2 hours.

Enjoy!

Until next time, Kris