8 to 10 pcs. chicken thighs
4 T. oil
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
1 c. uncooked brown rice
2 cans cream of mushroom soup
2 cubes chicken bouillon
2 c. boiling water

Cooking Instructions

Combine flour,salt and pepper; coat chicken pieces. In large skillet over medium heat, brown chicken in oil. Place rice in an 9 x 13 baking dish. Top with cream of mushroom soup. Dissolve chicken bouillon cubes in boiling water, pour over all. Place chicken pieces on top. Bake at 350 for 1 hour or until chicken is done and rice is tender.