Step 1

Season the chicken thighs with mustard powder, paprika, onion powder, salt, and pepper on both sides. Preheat the oven to 350 F.

Step 2

Cook the brown rice in the microwave or on the stovetop according to package instructions.

Step 3

Heat one tablespoon of olive oil in a medium-sized skillet and brown the chicken thighs, skin side down first, for 4 minutes. Brown for 4 minutes on the other side. Transfer to a plate. Add the remaining olive oil to the skillet and saute the chopped onion and garlic for 3 minutes.

Step 4

Spray the bottom of a 9 x 13-inch casserole dish with cooking spray and add the cooked rice as the bottom layer.

Step 5

Place the chicken thighs on top of the rice.

Step 6

In a large bowl, mix the sauteed onion and garlic, cream of mushroom soup, condensed cream of chicken soup, milk, sliced mushrooms, salt, and pepper to taste. Pour this mixture over the chicken and rice. Sprinkle parsley on top and bake, covered for 45 minutes. Uncover and bake for 20 minutes more.