Easy Chicken and Rice Casserole

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 Simple Chicken and Rice Dish


Is there anything cozier than a dish made with chicken and rice? Actually, we don't believe that. Similar to our roast chicken or tortellini soup, it is the kind of recipe that we frequently make in the fall and winter.
 
You may easily substitute chicken breasts in place of the thighs, but we like the taste and crispy skin of the thighs. You'll have the most delectable rice once everything has cooked together without having to worry about it burning on the heat. Why this dish is one of our dreams is as follows:

1. A pan need not even be filthy. This recipe is a true "dump and bake": You layer the chicken thighs on top of the uncooked rice, onion, broth, and cream of mushroom soup in a casserole dish.

2. Only one plate is contaminated. How on earth could you make a normal recipe again after this? You may save time by arranging the ingredients in the baking dish rather than using a bowl or pan. Because of this, this dish is ideal for a lazy Tuesday when ordering pizza is all too tempting.

built this? Please share your experience in the comments area below.

INGREDIENTS
  • Olive oil is extra-virgin for baking dishes
  • 2 cups of well-rinsed and drained white rice
  • 1 big, chopped onion
  • Low-sodium chicken broth, 2 cups
  • Cans of cream of mushroom soup, each 10.5 ounces
  • Halal salt
  • Black pepper freshly ground
  • 4 big chicken thighs with the skin still on (about 2 lb.)
  • Melted butter, 2 tablespoons
  • Fresh thyme, 2 teaspoons
  • One clove of minced garlic
  • Freshly chopped parsley, 1 tablespoon, for garnish
DIRECTIONS

Set the oven to 350 degrees and oil a 9" x 13" baking dish. Stir in the rice, onion, broth, and soup after adding them. Add salt and pepper to taste.

Place the skin-side-up chicken thighs in the rice mixture and brush with the melted butter. Add salt & pepper, thyme, and garlic to the dish.

Bake the dish for an hour with the foil covering. When the rice is soft and the chicken is fully cooked, remove the lid and bake for another 30 minutes. Broil the chicken for 3 to 5 minutes, depending on how golden you like your chicken.

Add parsley as a garnish before serving.

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