1 box chicken and mushroom Rice-a-Roni
6 boneless chicken thighs
4 tbsp. butter, divided
1 1/2 cups water
1/3 cup milk (any kind)

Remove skin from chicken thighs and pierce thigh and bone several times with and sharp knife. Fry chicken thighs in 2 tablespoons butter just enough to sear and slightly brown the meat. Remove from skillet and place on plate until later.

In same frying pan add 2 tablespoons more butter, fry rice as directed on package of Rice-a-Roni, add the required amount of water and seasoning package to rice mixture and bring to boil.

When rice begins to boil, place chicken thighs evenly in pan. Turn rice down to just a simmer and cover with lid. Simmer until rice is done and chicken thighs run clear near bone.

Now add milk to mixture and slightly stir. Mixture will thicken slightly when milk is add and allowed to set a few minutes. Enjoy!

Submitted by: LMF