In a mixing bowl, stir together creamed soups, uncooked wild rice mix, water and herbs. (not the onion soup mix)
Place rice mixture in bottom of greased 9 X 13" baking dish.
Place chicken thighs on top of rice mixture.
Sprinkle chicken evenly with 1 envelope onion soup mix.
Cover tightly with foil and bake at 300° for 2 hours.
Remove foil and turn oven up to 350° and cook for 15 more minutes to crisp chicken.