Normally I wouldn't consider 1 thigh to be enough for 1 serving, but there's so much rice (especially with all the mushrooms) that 1 thigh per serving should really be enough here.
Copycat CRACKER BARREL CHICKEN & RICE BAKE
2 to 2-1/2 lbs. chicken (breasts or thighs),skin removed
2 cups regular white long grain rice
1-3/4 cups Milk (any kind ~ I like unsweetened Almond or Cashew Milk)
1 can Cream of Chicken or Mushroom Soup (I use fat-free)
1 8 oz. pkg. fresh sliced Mushrooms
1 tsp. garlic powder
1/2 tsp. dried sage, crushed
1-2 tsp. Kosher Salt & 1 tsp. black Pepper, or to taste
Preheat the oven to 350. Spray a 3-qt. (or a little larger) casserole dish with non-stick spray and set aside.
Put the rice, sage, garlic powder, milk, cream soup, and sliced mushrooms into a bowl and mix all ingredients together well. Pour the mixture into the prepared casserole dish.
Sprinkle the chicken with salt & pepper and put on top of the rice. Push the chicken down a little so that it's mostly covered by the rice mixture. Then put the cover on the casserole dish and pop it into the oven for an hour. Give the rice a stir before serving.
Serves 4 (big servings)