This Is Dinner on Easy Mode

• total time: 45 minutes

Ingredients

2 cups white rice

1 (10.5-ounces) can condensed French onion soup, such as Campbell’s

2 (10.5 ounce) cans condensed beef consomme, such as Campbell’s

8 ounces baby portobello mushrooms, roughly chopped

1 cup grated Pecorino Romano or Parmesan cheese, divided

1 stick butter, cut into 8 pieces

2 pounds boneless skinless chicken thighs

1 1/4 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 tablespoon chopped parsley (optional)

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Stir rice, French onion soup, beef consomme, and portobello mushrooms together in a 9 x 13-inch baking dish. Top with 3/4 cup of the cheese and add butter pieces on top.

Season chicken evenly with salt, pepper, garlic powder, onion powder, and paprika and place on top of cheese and butter. Top with remaining cheese and cover dish with foil.

Bake in the preheated oven for 45 minutes. Uncover and bake until top is golden brown, liquid has been absorbed into the rice, and chicken is cooked through, about 20 more minutes. Sprinkle with fresh parsley if desired.

Inspiration: @melissajorealrecipes