{"id":143289,"date":"2025-06-18T22:25:33","date_gmt":"2025-06-19T02:25:33","guid":{"rendered":"https:\/\/www.thevalleyledger.com\/?p=143289"},"modified":"2025-06-18T22:25:33","modified_gmt":"2025-06-19T02:25:33","slug":"french-onion-baked-chicken-and-rice-by-joe-scrizzi","status":"publish","type":"post","link":"https:\/\/www.thevalleyledger.com\/?p=143289","title":{"rendered":"French Onion Baked Chicken and Rice – by Joe Scrizzi"},"content":{"rendered":"

by Joe Scrizzi<\/a><\/p>\n

French Onion Baked Chicken and Rice<\/strong><\/p>\n

As I continue to work through my mom’s cabinets, I keep finding condensed soups from Campbell’s. She loved a sale!<\/p>\n

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2 C. White rice<\/p>\n

8ozs mushrooms, sliced<\/p>\n

1-15oz can condensed French Onion Soup<\/p>\n

2 cans beef broth (from a qt. container)<\/p>\n

1 stick butter, cut up into chunks<\/p>\n

B\/S Chicken Thighs, 6 to 8<\/p>\n

Garlic powder, onion powder, paprika, salt and\u00a0pepper<\/p>\n

Romano cheese<\/p>\n

Parsley, chopped (garnish)<\/p>\n

Preheat your oven to 350\u00b0.<\/p>\n

Add the ingredients in order as shown in photos to a 13×9 casserole\u00a0dish.<\/p>\n

Rice, mushrooms, soup, broth, and butter. Stir to combine.<\/p>\n

Generously season the chicken thighs with garlic, onion, paprika, salt and pepper. Place on top of mushrooms and nestle in. Sprinkle romano cheese over top. Cover with foil, bake for 45 minutes.<\/p>\n

Uncover and bake for an additional 15 – 20 mins or until rice is fully cooked and chicken is done.<\/p>\n

Plate and garnish with Parsley and more cheese.<\/p>\n

Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

by Joe Scrizzi French Onion Baked Chicken and Rice As I continue to work through my mom’s cabinets, I keep finding condensed soups from Campbell’s. She loved a sale! 2 … Continue reading French Onion Baked Chicken and Rice – by Joe Scrizzi<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":143297,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[69,2360],"tags":[],"class_list":["post-143289","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-in-the-valley","category-joe-scrizzi"],"jetpack_publicize_connections":[],"acf":[],"jetpack_featured_media_url":"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2025\/06\/french-onion.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts\/143289"}],"collection":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=143289"}],"version-history":[{"count":0,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts\/143289\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/media\/143297"}],"wp:attachment":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=143289"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=143289"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=143289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}