Description
Indulge in the warmth of this Chicken and Rice Casserole, a classic dish that brings comfort to any family dinner. Combining tender chicken thighs with creamy soup and perfectly cooked rice, this one-dish meal is not only easy to prepare but also incredibly satisfying. The savory flavors of thyme and garlic elevate the experience, making it a favorite for both cozy weeknights and festive gatherings. With minimal cleanup required, you can focus on what truly matters—enjoying time with loved ones. Plus, this casserole is freezer-friendly, allowing you to have a delicious meal ready at your fingertips!
Ingredients
Scale
- Extra-virgin olive oil
- 2 cups white rice
- 1 large onion
- 2 cups low-sodium chicken broth
- 2 cans cream of mushroom soup
- 4 large bone-in, skin-on chicken thighs
- Fresh thyme
- 1 clove garlic
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9"x13" baking dish with olive oil.
- In a mixing bowl, combine rinsed rice, chopped onion, chicken broth, cream of mushroom soup, salt, and pepper.
- Place seasoned chicken thighs skin side up on top of the rice mixture. Brush with melted butter and sprinkle with thyme and minced garlic.
- Cover the dish tightly with aluminum foil and bake for 1 hour. Remove foil and bake for an additional 30 minutes until chicken is golden brown.
- Let cool slightly before garnishing with parsley and serving.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 casserole (approximately 270g)
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg