I make this casserole a lot. It’s similar to one my mom made when I was a kid. You can use any cut of chicken you like, as long as you stick to the recommended weight in the recipe. I use skinless, boneless chicken thighs which makes it easy to split the servings and freeze leftovers.
2 cups instant white rice
10 oz can of mushroom stems and pieces
10 oz can of cream of mushroom soup
10 oz can of cream of chicken soup
3/4 cup of apple juice
1 1/4 oz envelope of vegetable soup mix
3 lbs (1.4 kg) of bone-in chicken parts, skinless
Combine first six ingredients in large bowl. Spread in ungreased 9×13 inch pan. Arrange chicken, meaty-side up, on rice mixture. Cover with greased foil. Bake 350 degrees F for 1 1/2 to 2 hours until chicken is no longer pink inside.
Recipe pulled from Company’s Coming: Most Loved Casseroles by Jean Pare.