Chicken and Rice Casserole

Grease a 20cm casserole dish with Spray n’ Cook and preheat the oven to 180℃..

Spread the rice out in a single layer in the casserole dish.

Mix the soup, mixed herbs and stock together in a jug, then pour over the rice.

Place the chicken thighs, skin side up, on top of the rice mixture and season with salt and pepper.

Cover the casserole dish tightly with foil and place in the oven.

Cook for 40-45 minutes, or until chicken is cooked through.

Uncover and cook for 20 minutes longer or until most of the liquid is absorbed and rice is tender.

You can also turn the heat up to grill if for a few seconds to brown the chicken.

Serve while warm.