1 6-ounce package seasoned long grain and wild rice mix, uncooked
2 tablespoons corn oil
6 meaty, skinless chicken thighs, lightly seasoned with salt and ground black pepper
½ cup chopped onions
½ cup sliced celery
1 4.5-ounce jar whole mushrooms, drained
1 10¾-ounce can condensed cream-of-chicken soup, mixed with 2 cups cold water
Preheat oven to 350 degrees.
Spread rice into a lightly greased 13-by-9-by-2-inch baking dish. Sprinkle evenly with seasoning mix in packet. In a saucepan, over medium heat, heat corn oil. Add chicken; brown slightly. Remove chicken; place over rice. Add onions to same saucepan; stir and cook 2 minutes. Spoon over chicken. Place sliced celery and mushrooms around chicken.
In same saucepan, bring soup mixture to a boil; pour over all. Cover and bake 1 hour. Uncover and bake about 20 minutes or until chicken is done.