Easy Chicken and Rice Casserole

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

PARMESAN CHICKEN CUTLETS

TASTY CHICKEN TERIYAKI

SLOW COOKER CHICKEN TACOS

RECIPE INGREDIENTS

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

DIRECTIONS ON EASY CHICKEN AND RICE CASSEROLE

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

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Easy Chicken and Rice Casserole

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 10 grams fat

Ingredients

• 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

Instructions

• 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.