Whisk 2 (10.5-ounce) cans condensed cream of mushroom soup, 2 cups low-sodium chicken broth, 1 1/4 cups long-grain white rice, 1 diced small yellow onion, 1 tablespoon Dijon mustard, 1 teaspoon Bell’s seasoning, 1 teaspoon coarsely chopped fresh thyme leaves, 1/2 teaspoon kosher salt, and 1/4 teaspoon of the black pepper together in the baking dish until combined.
Janette Zepeda
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