Preparation

• Preheat oven to 350 degrees F. Prepare rice according to the package.
• In a large skillet, heat enough olive oil to cover the bottom. Coat chicken thighs on both sides with olive oil. Season with salt, pepper, and garlic powder.
• When the oil is hot, turn the heat to medium-high and add 2 teaspoon minced garlic. Saute for about 1 minute, then add chicken skin side down and brown for 15 minutes on each side.
• In a bowl, prepare the cream of mushroom soup by adding 2-3 cans to the bowl, along with 1 ½ cups milk, salt, pepper, and garlic powder. Whisk together.
• Fold in the remaining 1 teaspoon minced garlic and sliced mushrooms.
• Brush a small amount of olive oil around the bottom and sides of the baking dish.
• Spread the cooked rice on the bottom of the baking dish.
• Place the browned chicken on top of the rice.
• Pour the soup mixture over the chicken.
• Cover with foil and cook for about 45-50 minutes. Uncover and cook for an additional 20 minutes.