Description
A simple and delicious chicken and rice casserole that cooks mostly itself and is perfect for feeding a crowd.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Garnish with parsley before serving and get ready for compliments.
Notes
Serve with your favorite vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken casserole, one pan meal, comfort food