Saffron Chicken And Vegetables
|Vegetable oil||2 Tablespoon|
|Boneless chicken thighs||6 , skinned|
|Frozen mixed vegetables||16 Ounce, thawed (Such As Broccoli, Red Peppers, Mushrooms And Onions, 1 Bag)|
|Roasted garlic flavored chicken broth||14 1⁄2 Ounce (1 Can)|
|Condensed cream of chicken soup||10 3⁄4 Ounce, condensed (1 Can)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Saffron yellow rice mix with seasonings||8 Ounce, uncooked (1 Package)|
|Water||1⁄2 Cup (8 tbs)|
1. Preheat oven to 350°F. Spray 3-quart casserole with nonstick cooking spray; set aside. Heat oil in large skillet over medium heat. Brown chicken on both sides; drain fat.
2. Meanwhile, combine vegetables, chicken broth, soups, rice mix with seasonings, water and salt in large bowl. Place mixture in prepared casserole. Top with chicken. Sprinkle with paprika, if desired. Cover; bake 1 1/2 hours or until chicken is no longer pink in center.