One Dish Baked Chicken and Rice Casserole
Description
This casserole is made completely from scratch. It doesn't have any canned soups as in many recipes.
Ingredients
2 c. raw white rice
1 small onion, diced
6 T. salted butter, melted, divided
2 T. all-purpose flour
5 c. chicken broth/stock
1 c. heavy cream
1 t. salt
1/2 t. black pepper
4 - 6 whole chicken thighs, with skin-on
2 t. Italian seasoning
1/2 t. garlic powder
1/2 t. paprika
Directions
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Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
Stir rice, onion, 3 T. melted butter and flour together in the baking dish until flour has no white specks, spreading mixture out evenly in the dish. Pour in broth, heavy cream, salt and pepper; stir.
Place chicken on top of rice. Brush remaining butter on top; sprinkle on Italian seasoning, garlic powder and paprika.
Cover with aluminum foil. Bake for 1 hour.
Remove foil. Bake another 30 minutes until rice and chicken are cooked through and the chicken skin is crispy. For an even crispier skin, place under the broiler for 2-3 minutes.
Serve immediately.
5 servings.