Chicken and Rice Casserole Recipe
A hearty and flavorful baked chicken and rice dish, perfect for a comforting family meal.
Ingredients
For baking
- 2 cups white rice (rinsed well and drained)
- 1 large onion (chopped)
- 2 cups low-sodium chicken broth
- 2 cans cream of mushroom soup (10.5 oz. each)
- to taste Kosher salt
- to taste Freshly ground black pepper
- 4 pieces bone-in, skin-on chicken thighs (about 2 lb.)
- 2 Tbsp melted butter
- 2 tsp fresh thyme
- 1 clove garlic (finely minced)
- 1 Tbsp freshly chopped parsley (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9"x13" baking dish. Mix rice, onion, broth, and soup; season with salt and pepper.
- Place chicken thighs skin side up in rice mixture; brush with melted butter, sprinkle with thyme and garlic, and season with salt and pepper.
- Cover with foil and bake for 1 hour. Uncover and bake 30 minutes until rice is tender and chicken is cooked. Broil 3-5 minutes until golden.
- Garnish with chopped parsley before serving.
Notes
Ensure chicken is cooked through and rice is tender before serving.