Chicken and Rice Casserole

A cozy and hearty dish combining tender chicken, creamy rice, and aromatic herbs, perfect for family dinners or weeknight meals.

Print Recipe

Prep Time 30

Cook Time 1 30

Total Time 2

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

For the casserole

2 cups white rice, rinsed well and drained Rinsing removes excess starch.
1 large onion, chopped
2 cups low-sodium chicken broth Use low-sodium to control salt levels.
2 cans cream of mushroom soup (10.5-ounce each)
to taste Kosher salt Adjust according to preference.
to taste Freshly ground black pepper Enhances flavor.
4 large bone-in, skin-on chicken thighs (about 2 lb.) Can substitute with boneless chicken breasts.
2 tablespoons melted butter
2 teaspoons fresh thyme
1 clove garlic, finely minced
1 tablespoon freshly chopped parsley, for garnish

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a 9'x13' baking dish with olive oil.
In a large bowl, combine the rinsed rice, chopped onion, chicken broth, and cream of mushroom soup. Mix everything together until well blended, and then season with salt and pepper to taste.

Cooking

Place the chicken thighs skin side up directly into the rice mixture. Brush them with melted butter, then sprinkle with thyme and minced garlic. Add a touch more salt and pepper on top.
Cover the baking dish with foil and bake for 1 hour. After that hour, remove the foil and bake for another 30 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature should reach 165°F).
For a crispy skin, turn on the broiler for the last 3 to 5 minutes until the chicken is golden and crispy.
Before serving, sprinkle chopped parsley on top for a fresh touch.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 52gProtein: 28gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 2gSugar: 1g

Notes

This casserole pairs well with a fresh green salad or roasted vegetables. To store, let it cool completely before transferring it to an airtight container. It can last in the refrigerator for up to four days and can be frozen for individual portions lasting up to three months.

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