why make this recipe
Chicken and Rice Casserole is a comforting dish that’s simple to prepare and perfect for families. It combines tender chicken and fluffy rice in a creamy sauce, making it a satisfying meal any time of the year. This recipe is not only delicious but also allows you to use one pan, which makes cleanup a breeze. It’s a great option for busy weeknights or a cozy weekend dinner.
how to make Chicken and Rice Casserole
Ingredients:
- Extra-virgin olive oil, for 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
- Freshly ground black pepper
- 4 large bone-in, skin-on chicken thighs (about 2 lb.)
- 2 tablespoons melted butter
- 2 teaspoons fresh thyme
- 1 clove garlic, finely minced
- 1 tablespoon freshly chopped parsley, for garnish
Directions:
Preheat oven to 350° F and grease a 9″x13″ baking dish with olive oil. Add the rice, onion, chicken broth, and cream of mushroom soup. Stir until everything is well combined. Season with salt and pepper.
Place the chicken thighs skin side up on top of the rice mixture and brush them with melted butter. Sprinkle with thyme and garlic, then season with salt and pepper.
Cover the dish with foil and bake for 1 hour. After that, uncover and bake for 30 more minutes, until the rice is tender and the chicken is cooked thoroughly. Turn the oven to broil and broil for about 3 to 5 minutes until the chicken is golden.
Garnish with parsley before serving.
how to serve Chicken and Rice Casserole
Serve Chicken and Rice Casserole hot from the oven. It pairs well with a simple green salad or steamed vegetables. You can also add extra parsley or herbs on top for a fresh touch.
how to store Chicken and Rice Casserole
Store any leftovers in an airtight container in the refrigerator. It will stay good for about 3 to 4 days. To reheat, place it in the oven until warm or in the microwave for a quicker option.
tips to make Chicken and Rice Casserole
- Make sure to rinse the rice well to remove excess starch, which helps prevent it from becoming too sticky.
- For added flavor, consider using chicken broth instead of water for cooking the rice.
- You can also add vegetables like peas or carrots to the casserole for more nutrients and flavor.
variation
You can customize this recipe by using different types of meats, such as chicken breasts or even shredded chicken. For a vegetarian version, substitute chicken with some hearty vegetables and use vegetable broth.
FAQs
Q: Can I use brown rice instead of white rice?
A: Yes, you can use brown rice, but you will need to adjust the cooking time as brown rice takes longer to cook.
Q: Can I prepare this dish ahead of time?
A: Yes, you can assemble the casserole a day ahead and store it in the refrigerator until you’re ready to bake it.
Q: Can I freeze Chicken and Rice Casserole?
A: Yes, you can freeze it before or after baking. Just make sure to let it cool completely before transferring it to a freezer-safe container.
Chicken and Rice Casserole
Ingredients
For the casserole
- 2 cups white rice, rinsed well and drained Rinse well to remove excess starch.
- 1 large onion, chopped
- 2 cups low-sodium chicken broth Using broth instead of water enhances flavor.
- 2 cans cream of mushroom soup (10.5 oz. each)
- 4 pieces bone-in, skin-on chicken thighs (about 2 lb.)
- 2 tablespoons melted butter For brushing chicken.
- 2 teaspoons fresh thyme
- 1 clove garlic, finely minced
- 1 tablespoon freshly chopped parsley, for garnish Garnish before serving.
For seasoning
- Kosher salt To taste.
- Freshly ground black pepper To taste.
- Extra-virgin olive oil, for baking dish For greasing the dish.
Instructions
Preparation
- Preheat oven to 350°F and grease a 9″x13″ baking dish with olive oil.
- Add the rice, onion, chicken broth, and cream of mushroom soup to the baking dish. Stir until everything is well combined. Season with salt and pepper.
- Place the chicken thighs skin side up on top of the rice mixture and brush them with melted butter. Sprinkle with thyme and garlic, then season with salt and pepper.
Cooking
- Cover the dish with foil and bake for 1 hour.
- After that, uncover and bake for 30 more minutes, until the rice is tender and the chicken is cooked thoroughly.
- Turn the oven to broil and broil for about 3 to 5 minutes until the chicken is golden.
- Garnish with parsley before serving.