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Chicken and Rice Casserole

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A comforting one-dish meal with juicy chicken, fluffy rice, and a creamy sauce, perfect for busy families.

Ingredients

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  • Extra-virgin olive oil, for baking dish
  • 2 cups white rice, rinsed well and drained
  • 1 large onion, chopped
  • 2 cups low-sodium chicken broth
  • 2 (10.5-oz.) cans cream of mushroom soup
  • Kosher salt
  • Freshly ground black pepper
  • 4 large 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

  1. Preheat oven to 350°F and grease a 9″-x-13″ baking dish with oil. Add rice, onion, broth, and soup, and stir until combined. Season with salt and pepper.
  2. 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.
  3. Cover the dish with foil and bake for 60 minutes. Uncover and bake 30 minutes more until the rice is tender and the chicken is cooked through. Turn the oven to broil and broil until the chicken is golden, about 3 to 5 minutes.
  4. Garnish with parsley before serving.

Notes

This casserole can be made ahead of time and is great for leftovers. Customize by adding vegetables or using different soups.

Nutrition

Find it online: https://www.simplefamilydishes.com/chicken-rice-casserole-recipe/