Description
A cozy, rich casserole featuring chicken and rice cooked in a buttery, savory bath, perfect for weeknight dinners with minimal effort.
Ingredients
Units
Scale
Main Ingredients
- 1.5 to 2 pounds Chicken thighs, boneless or bone-in (Cooking time can shift depending on the type used.)
- 1 cup Long grain white rice, uncooked (Instant rice cooks too fast and gets mushy.)
- 1 stick Butter (Using the whole stick is important for flavor.)
- 1 can Cream of chicken soup (Cream of mushroom can also be used.)
- 1 to 1.5 cups Chicken broth, low sodium (Helps control salt content.)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Paprika
Optional Add-ins
- 1 handful Frozen peas (Can add for extra flavor and nutrients.)
- 1 cup Chopped broccoli (Add during the baking process.)
- 1 cup Sliced mushrooms (Add as desired.)
Instructions
Preparation
- Heat your oven to 350°F. Grab a 9×13 baking dish and lightly butter it or spray it.
- Spread the uncooked rice in the bottom of the dish in an even layer.
- In a bowl, stir together the cream soup and chicken broth until smooth. Pour the mixture over the rice.
- Season the chicken on both sides with salt, pepper, garlic powder, onion powder, and paprika. Lay the chicken on top of the rice mixture.
- Slice the stick of butter into thin pats and scatter them on top of the chicken.
- Cover the dish tightly with foil and bake for about 60 minutes. Then uncover and bake for an additional 10 to 15 minutes until the top is golden.
- Let sit for 5 to 10 minutes before serving to allow the rice to settle and absorb the sauce.
Notes
Make sure to tightly cover the dish with foil to ensure proper cooking. This dish can be made ahead and stored in the fridge for up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 1
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 1
- Protein: 34
