Description
A nostalgic chicken and rice casserole that combines tender chicken thighs with fluffy rice, all cooked in one dish for an effortless weeknight dinner.
Ingredients
- 6 bone-in, skinless chicken thighs
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 10.5 ounces cream of chicken soup (1 standard can)
- 1 cup low-sodium chicken broth
- 1 cup raw long-grain white rice
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F and grease a 9×13-inch casserole dish.
- In a small bowl, mix paprika, garlic powder, onion powder, dried thyme, salt, and pepper.
- Pat chicken thighs dry and season with the spice mixture.
- In a mixing bowl, whisk together cream of chicken soup, chicken broth, and raw rice.
- Pour the rice mixture into the casserole dish and nestle the chicken thighs into the rice.
- Cover with aluminum foil and bake for 35 minutes.
- Remove foil and bake for another 10-15 minutes until the chicken reaches an internal temperature of 165°F.
- Let sit for 5-10 minutes before serving. Garnish with parsley if desired.
Notes
Customize with additional ingredients like mushrooms or different herbs. Can be made ahead of time and refrigerated.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Oven-Baked
- Cuisine: American