Preheat oven to 375 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
In a medium sized bowl, whisk together cream of celery, cream of mushroom, cream of chicken, milk, sherry, and butter, then pour half into the prepared baking dish.
Sprinkle on rice, garlic, then top with a single layer of chicken thighs.
In a small bowl, whisk together garlic powder, onion powder, paprika, and salt then sprinkle over the rice and chicken.
Pour on remaining soup mixture to cover the rice and chicken.
Top with pecans and cheese.
Cover with tin foil that’s been sprayed with cooking spray and bake in preheated oven for 45 minutes.
Uncover and cook for an additional 15 minutes.
Remove from oven.
Set chicken thighs onto a clean work surface and stir the rice mixture until well combined.
Place the thighs back in and allow the casserole to sit and thicken for 15 minutes.
Taste and re-season, if necessary, then serve and enjoy!
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