Ingredients:

• cooking spray
• 2 cups long-grain white rice
• 2 cups water
• 1 (10.5 ounce) can cream of mushroom soup
• 1 (10.5 ounce) can cream of chicken soup
• 1/2 cup chopped yellow onion
• 1/2 cup chopped red bell pepper
• 1 (1-ounce package) onion soup mix
• 1 teaspoon chopped fresh oregano or thyme
• 6 skinless, boneless chicken thighs
• 1/2 teaspoon seasoned salt

Cooking Instructions:

1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.
2. Whisk rice, water, chicken soup, mushroom soup, onion, bell pepper, onion soup mix, and oregano in a large bowl until well combined.
3. Pour rice mixture into the prepared dish.
4. Sprinkle chicken thighs with seasoning salt and arrange on top of rice mixture. Cover dish tightly with foil.
5. Bake in the preheated oven, keeping tightly covered, for 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).