1 cup long-grain rice 11/3 cup milk, divided 1 (15-ounce) can cream-style corn 1/4 cup dried cranberries 11/3 teaspoons salt, divided 1/4 teaspoon sage 1/4 teaspoon celery seeds 1/4 teaspoon pepper 1 1/4 pounds boneless, skinless chicken thighs 1 (8.5-ounce) package cornbread muffin mix 1 egg Preheat oven to 375°.
Combine rice, 1 cup milk, corn, cranberries and 1 teaspoon salt in 5-quart casserole or oven-proof saucepan. Combine remaining salt, sage, celery seeds, and pepper in small dish.
Place chicken on top of rice mixture, and season with sage mixture.
Combine muffin mix with remaining 1/3 cup milk and egg. Spread muffin mixture on top of chicken. Cover, and bake covered 45 minutes.
This and other great recipes can be found in Bob Warden's Favorite Recipes:
