6 to 8 bone-in chicken thighs with skin
2 tbsp. kosher salt
2 cups chicken broth
1 tsp. ground mustard
3/4 of a 1 lb can condensed cream of chicken soup
2 cups finely shredded sharp cheddar cheese
6 oz. cream cheese, softened
1 1/2 cups uncooked rice

Place chicken in a large pot, fill pot with water until thighs are completely submerged, add kosher salt. Bring to a boil then reduce heat to medium-low and cook for one hour making sure water does not reduce so much as to expose thighs. Remove thighs to cool. After thighs have cooled sufficiently to touch remove skin & bones, break chicken into large chunks. If you would like to use reduced water for your own broth, put cooled broth into a container and refrigerate overnight. Remove any fat on top of broth, you can now freeze broth until you need.

You can use the same pot you boiled the chicken in to make the cheese sauce. Heat broth until simmering, add mustard and cream of chicken soup. Slowly add a handful of cheddar cheese at a time until all cheese is added and melted. Stir in cream cheese a spoonful at a time until melted. Add rice, stir then add chicken and incorporate.

Pour into prepared 8x11-inch baking dish and cover with foil. Bake for 1 1/2 hours at 350°F.

Submitted by: Patience Sawyers