This is one of the easiest, quickest dinners you can put together on the go. It turns out it's not gluten-free unless you use gluten-free cream of chicken soup, but the rest of the ingredients have no gluten in them.
Ingredients
1 can Cream of Chicken Soup (there are gluten-free options)
3/4 cup uncooked rice
1 cup water
4-6 boneless, skinless chicken thighs
Spices: Garlic, Ground Black Pepper, Mrs. Dash, Chicken Rub, whatever you have on hand including basil, oregano, Paprika
Directions
Use tinfoil or cooking spray to coat a 9 x 13 inch baking pan, and add the condensed soup. Spread it out all over the bottom of the pan.
Add the rice and sprinkle throughout the pan. Add the water.
Set your oven at 375 F(190.5 C).
Place 4 to 6 chicken thighs in the water/rice/soup mixture.
Spice your chicken with whatever spices smell good to you.
Cover with foil and bake for about 45 minutes until all the liquid is baked off. If using frozen chicken, bake it for about 60 minutes to make sure your chicken is fully cooked.
Pull the pan out of the oven and check that the water is all cooked off. If not, bake for another 3 minutes uncovered to dry it out a bit. Serves 4-6 people.