Preheat oven to 350 degrees F. Prepare rice according to the package. You'll need 3 servings; enough to cover the entire bottom of a deep 9x13 glass baking dish.

In the meantime, in a large skillet, heat enough olive oil to cover the bottom. Coat chicken thighs on both sides with olive oil as well. Use desired amounts of salt, pepper, and garlic powder to flavor.

When the olive oil is hot, turn the heat down to medium to medium-high. Add 2 teaspoon minced garlic to the oil. Let the garlic saute for about 1 minute. Then, add chicken skin side down to the pan. Brown for 15 minutes on each side until the chicken is golden brown.

While the chicken is cooking, prepare cream of mushroom soup by adding 2-3 cans to a bowl, 1 ½ cups milk, salt/pepper to taste, and garlic powder. Whisk together.

Fold in remaining 1 teaspoon minced garlic and sliced fresh mushrooms.

With a paper towel, brush a small amount of olive oil around the bottom and sides of the baking dish.

Spread the cooked rice on the bottom of the baking dish.

Place the browned chicken on top of the rice.

Pour the soup mixture over the chicken.

Cover with foil. Cook for about 45-50 minutes. Uncover and cook for an additional 20 minutes.