Chicken and Rice Casserole
Description
Most casseroles are easy meals to make, but this one is especially easy because it's a dump and go. Just dump the ingredients in a casserole dish and bake. That's it. It's delicious and satisfying.
Ingredients
olive oil
2 c. white rice, rinsed well and drained
1 large onion, chopped
2 c. low-sodium chicken broth
2 (10.5-oz.) cans cream of mushroom soup (or cream of chicken soup)
Kosher salt
freshly ground black pepper
4 large bone-in, skin-on chicken thighs (about 2 lb.)
2 T. butter. melted
2 t. fresh thyme
1 clove garlic, finely minced
1 T. freshly chopped parsley, for garnish
Directions
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Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish with the olive oil.
Add rice, onion, chicken broth, and cream of mushroom soup; stir until combined; season with salt and pepper.
Place chicken thighs skin side up in rice mixture; brush with melted butter. Season with thyme, garlic, salt and pepper. Cover dish with aluminum foil.
Bake for 1 hour. Uncover; bake another 30 minutes, until rice is tender and chicken is cooked through.
Turn oven to broil; broil until chicken is golden, 3 - 5 minutes.
Serve, garnished with fresh parsley.
4 servings.