I absolutely adore this recipe because it reminds me of when my mom would cook chicken and rice or even pork chops and rice. I've replace the white rice with Long grain wild rice and cut the amount I would use in half. I replaced half the rice with riced cauliflower which no one in the family seems to mind. Or you can cut the rice out completely and do all cauliflower or even cauliflower and riced broccoli which is great too.

Mix in 13x9 baking dish
1 can cream of mushroom
1 can cream of celery
1 can water (half a can if just using riced veggies- (1.5 cans if using 2 boxes of rice/ no veggies)
1 TBS garlic powder
1 box Uncle Ben's long grain & Wild rice
12oz bag of frozen riced cauliflower

Lay chicken on top- I prefer to use bone in chicken with the skin for flavor- then before serving I remove the skin and shred the chicken.
6 bone in chicken thighs

Sprinkle on top
1 packet beefy onion soup mix

Cover with foil and bake at 350 for 1.5 hours. And NO PEEKING!

Serves 6: about 250 calories and 36 carbs per serving. (according to the recipe builder on myfitnesspal)