6 boneless, skinless chicken thighs
2 ounces shredded Mozzarella cheese
2 ounces shredded cheddar cheese
2 ounces shredded Romano cheese
1 tablespoon black pepper
2 tablespoons Adobo seasoning
1/2 medium yellow onion, diced
1 cup chicken stock
20 ounces cream of mushroom soup
1 cup Jasmine rice
12 cloves garlic cloves
4 tablespoons butter
In medium mixing bowl, combine cream of mushroom soup, chicken stock, all of your cheeses, half of your black pepper, and half of the Adobo seasoning. Separate and set aside one cup of this mixture for later. To the other part of this mixture, add in your jasmine rice and stir together.
Season both sides of your chicken thighs with the rest of your Adobo seasoning and black pepper.
Spread out your diced onion evenly on the bottom of a 9 X 13 baking dish. Spread your rice mixture over the onions. Lay the chicken thighs overtop of this mixture, then top the chicken with the 1 cup of soup mixture you had set aside that does NOT have the rice.
Now place your garlic cloves anywhere in the baking dish (stick it in the rice, on top of the chicken, etc.) Place globs of butter around the chicken so this melts into your casserole as it bakes.
Bake at 350 degrees for 1 hour.
Once done, shred up chicken and serve as a single dish of cheesy, chickeny goodness!