Easy Chicken and Rice Casserole
This dish has juicy chicken breasts and tender rice in a deliciously creamy sauce.
This is a casserole that meal packs a lot of flavor in a filling one dish dinner and a meal that everyone will love!
TRY OTHER CHICKEN RECIPES
INGREDIENT
Extra-virgin olive oil, for baking dish
2 cup white rice, rinsed well and drained
1 large onion, chopped
2 cup low-sodium chicken broth
2 cans cream of mushroom soup
Freshly ground black pepper
2 lb bone-in, skin-on chicken thighs
Kosher salt
2 tablespoons melted butter
2 teaspoons fresh thyme
1 clove garlic, finely minced
1 tablespoon Freshly chopped parsley, for garnish
DIRECTION
Preheat oven to 350° and grease a 9″-x-13″ baking dish with oil.
Pour in 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.
Switch oven to broil and broil until chicken is golden for 3 to 5 minutes.
Serve meal with parsley.
RECIPE VIDEO ON EASY CHICKEN AND RICE CASSEROLE BY THE STAY AT HOME CHEF