Baked Chicken and Rice Casserole
Description
This recipe is definitely a keeper. It's easy to make and clean up is a snap because it's made in just one dish. It's made from scratch, really delicious and doesn't have any canned soup.
Ingredients
2 c. white rice (not Minute rice)
1 medium onion, diced
6 T. melted salted butter, divided
2 T. all-purpose flour
4- 5 c. chicken broth or stock
1 c. heavy cream
1 t. salt
1/2 t. black pepper
4 - 6 whole chicken thighs
2 t. Italian seasoning
1/2 t. garlic powder
1/2 t. paprika, optional
Directions
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Preheat oven to 350 degrees. Lightly grease a 9 × 13 casserole dish.
Stir rice, onion, 3 T. melted butter and flour together in the dish until flour has no more visible white specks. Spread rice mixture out evenly on the bottom; add chicken broth, heavy cream, salt, and pepper; stir to combine. Place chicken on top of rice mixture. Brush remaining butter on top; sprinkle chicken with Italian seasoning, garlic powder and paprika, if using.
Cover with aluminum foil. Bake for 1 hour.
Remove foil; bake 30 more minutes until rice and chicken are cooked through and the chicken skin crisps up. If desiring crispier skin, place under the broiler setting for 2-3 minutes before serving.
Serve hot.
5 servings.