Cheesy Chicken Thighs and Rice

This casserole is delicious!  

 Cheesy Chicken Thighs with Rice

6-8 chicken boneless chicken thighs

2 cans cheddar cheese soup

1 can cream of chicken with herbs soup

3 cups cooked rice

1 1/2 cups milk

1 cup shredded sharp cheddar cheese

5 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon paprika

pinch of red pepper flakes

1 bunch broccoli, cut up and par boiled (optional)

Salt and pepper to taste

Heat oven to 350 degrees.  Grease a 9 x 13 or a large casserole dish.

In a large bowl, combine the soups, milk, garlic, onion powder, paprika and red pepper flakes.  Spread the cooked rice in the bottom of the pan or dish.  Top with the chicken thighs.  Season with salt and pepper.  Place the pieces of broccoli all around the chicken. Pour the soup mixture over the chicken and rice.   Work down into the rice with a fork. Top with the grated cheese.

Bake for 45-50 minutes, making sure the chicken is well cooked.