Process (For the purpose of this recipe I will explain how to do one individual packet, except for the sauce which is divided among all the packets.) 

1. Preheat the oven to 350 degrees. 
2. Cut off two, 1 1/2 foot pieces of tinfoil and layer them on top of each other as to make one larger piece of tinfoil, with enough overlapping to not worry about it opening it up. This will allow more room for the chicken and rice to spread out. (about 6 inches of overlap)
3. Take a stick of butter and grease down the large piece of tinfoil.
4. Add 1 tbsp of butter in the center of the tinfoil. 
5. Top butter with 1/4 of the onion rings that were cut (See image below).
6. Pour 1/3 cup of uncooked minute rice directly on top of the onions. 
7. Meanwhile, mix Cream of Mushroom Soup, parsley, marjoram, and poultry seasoning in a bowl to create the sauce for the chicken. (See image below for how the sauce should look. I usually add more marjoram and parsley to make it the color seen in the picture.)
8. Put a dollop (about 1/4 cup) of sauce mixture on top of the rice.
9. Place chicken thigh on top of the layered ingredients on the tinfoil.
10. Pour one capful of Kitchen Bouquet over the chicken and spread around with your fingers. This gives the chicken a nice browned color. (It’s more for the visual effect).
11. Next, add another 1/4 cup of sauce mixture on top of chicken thigh.
12. Assembly should go: butter, onions, rice, sauce, chicken, kitchen bouquet, sauce. (See image below). 
13. Roll the two ends of the tinfoil together to close, and then roll the sides up. (See image below). 
14.  Place in oven and cook for one hour. (If previously frozen, cook for 1 hour and 50 minutes.)
15. Let sit for 5 minutes.
16. Open and enjoy! (Sometimes I like to pair it with some coleslaw. The cold crispness of the veggies is so tasty with the hot steaming sauce, rice and chicken!)