2 tbsp. butter
8 chicken thighs, skinned
1 c. sliced celery
1/2 c. chopped onion
1 can 10 3/4 oz. condensed cream of chicken soup
1 c. water
1/8 teaspoon pepper
1 1/4 c. uncooked quick-cooking rice
1 box frozen peas and carrots thawed
chopped parsley for garnish

In large heavy saucepan, melt butter over medium-high heat. Add chicken thighs, turning until browned on all sides. As thighs are browned, transfer to plate. Add celery and onion to drippings in pan and cook, stirring occasionally until softened, about 5 minutes. Stir in soup, water, and pepper; bring to a boil. Return thighs to pan and reduce heat. Cover and simmer until chicken is cooked through, about 15 minutes. Remove from heat and stir in rice, peas and carrots. Cover and let stand 5 to 8 minutes until rice is tender.