Chicken and Rice Casserole Recipe

Chicken and Rice Casserole Recipe

Author: Arwa Prep Time: 15 minutes
Cook Time: 90 minutes Total Time: 105 minutes
Yield: 4 servings Category: DINNER Cuisine: American Diet: None

Ingredients

  • Extra virgin olive oil, for greasing the baking dish
  • 2 cups white rice, rinsed well and drained
  • 1 large onion, chopped
  • 2 cups low sodium chicken broth
  • 2 (10.5 oz) cans cream of mushroom soup
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4 large bone-in, skin-on chicken thighs (about 2 lbs)
  • 2 tablespoons melted butter
  • 2 teaspoons fresh thyme
  • 1 clove garlic, finely minced
  • 1 tablespoon freshly chopped parsley, for garnish
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Instructions

  1. Preheat the oven to 350°F and grease a 9 x 13 baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper.
  2. Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper.
  3. Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more until rice is tender and chicken is cooked through. Turn oven to broil and broil until chicken is golden, about 3 to 5 minutes.
  4. Garnish with parsley before serving and get ready for compliments.

Notes

  1. Serve with your favorite vegetables for a complete meal.