I thought of this dinner idea when my kids were little and money was tight. Over the years it's become a family favorite. It's probably been about 10 years since I last made my "Dads Pretty Easy" chicken and rice. This past weekend it made a comeback because my daughter Kim requested it. Back in 2005 when chicken thighs went on sale for 39 cents a pound and store brand cream of chicken soup was 2 cans for a dollar this meal would feed my 4 kids and me for two nights for under 10 bucks. Eventually, my kids friends would ask to stay for dinner every time I made it. There was always plenty to go around. So here's what you need: 8 to 10 fresh chicken thighs. 3 cups of cooked white rice, 1 pound of peeled and sliced fresh carrots, 1 can of peas. 3 cans of cream of chicken soup and one chopped onion. Here's what to do. 1) Cook the chicken thighs in boiling water. When they're done take them out and let them cool. 2) In the same boiling water cook the chopped carrots until soft. 3) When the chicken thighs cool, pull off the skin and pull the chicken from the bones. 4) Throw out the skin and bones then chop up the remaining boneless chicken. 5) In the large pot with your cooked rice combine the cream of chicken soup, fresh boneless chicken, cooked carrots, canned peas and chopped onion. 6) Stir everything together with low heat and serve. If you like it more soupy just add milk or water. Add salt and pepper according to your taste. Here's how it should look when you're done.