Chicken and Rice Casserole
A comforting and simple dish combining tender chicken and fluffy rice in a creamy sauce, perfect for families any time of the year.
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.
Notes
Store any leftovers in an airtight container in the refrigerator for about 3 to 4 days. To reheat, place it in the oven until warm or in the microwave for a quicker option. For added nutrients, consider adding vegetables like peas or carrots.