Description
Chicken and Rice Casserole is a delightful, one-dish meal that brings warmth and comfort to any gathering. This easy-to-make recipe features tender chicken thighs nestled in a creamy mixture of fluffy rice, onions, and savory broth, all baked to perfection. Ideal for family dinners or potluck events, this casserole is not only delicious but also versatile, allowing you to incorporate seasonal vegetables or alternate proteins as desired. With minimal prep time and cleanup, it’s a hassle-free option that ensures everyone at the table will savor each bite.
Ingredients
Scale
- Extra-virgin olive oil
- 2 cups white rice
- 1 large onion, chopped
- 2 cups low-sodium chicken broth
- 2 cans (10.5 oz) cream of mushroom soup
- Salt and pepper to taste
- 4 large chicken thighs (bone-in, skin-on)
- 2 tablespoons melted butter
- 2 teaspoons fresh thyme
- 1 clove garlic, minced
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9"x13" baking dish with extra virgin olive oil.
- In a large mixing bowl, combine rinsed rice, chopped onion, chicken broth, and cream of mushroom soup. Season with salt and pepper.
- Place chicken thighs skin side up in the mixture, brush with melted butter, and sprinkle with thyme and garlic. Season again if desired.
- Cover the dish with foil and bake for 1 hour. Uncover and bake for an additional 30 minutes until the rice is tender and chicken is fully cooked.
- Broil on high for about 3-5 minutes until the chicken skin is golden brown.
- Garnish with freshly chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour and 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg