1 can cream of mushroom soup (undiluted)
1 can French onion soup (undiluted)
1 cup sliced mushrooms (undrained)
1/2 cup water
1 3/4 cup Minute Rice
8 chicken thighs
2 tbsp. butter

Combine first 5 ingredients in a 10 x 10 baking dish. Lay chicken thighs on top of rice mixture.

Cover dish with plastic wrap. Turn back one edge of wrap to allow steam to vent. Cook with microwave on high for 20 minutes. halfway through cooking time, stir rice from corners of dish. Recover and continue cooking.

Remove plastic wrap and brush chicken with melted butter. Cook 12 - 13 minutes.

Serves 6 - 8.