Description
A comforting old-fashioned baked chicken and rice casserole that is easy to make and full of flavor.
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 (adjust to taste)
- 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 your oven to 375°F and grease a 9×13-inch casserole dish.
- In a small bowl, combine paprika, garlic powder, onion powder, thyme, salt, and black pepper.
- Pat the chicken thighs dry and season them with the spice mixture.
- In a mixing bowl, whisk together cream of chicken soup, chicken broth, and raw rice.
- Pour the soup and rice mixture into the prepared baking dish and nestle the chicken thighs on top.
- Cover with aluminum foil and bake for 35 minutes.
- Remove the foil and continue baking for an additional 10 to 15 minutes until chicken reaches 165°F and is golden brown.
- Let the casserole rest for 5 to 10 minutes before serving.
Notes
Great for meal prep and can be customized with different vegetables or herbs.
- Prep Time: 10
- Cook Time: 45
- Category: Dinner
- Method: Oven-Baked
- Cuisine: American