Chicken & Rice Casserole
This sounds really good. I understand the word casserole puts off many people, but casseroles are great for quick preparation, and can many times be complete meals. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- butter, as needed
- 2 cups dry white rice
- 1 onion, diced
- 2 cups chicken broth, fresh or from powder, Shortcut
- 2 cans condensed cream of mushroom soup, Shortcut
- salt and black pepper, to taste
- 4 chicken thighs, large, bone in, skin on, Shortcut
- 2 tablespoons butter, melted
- 2 teaspoons dried thyme
- 1 clove garlic, smashed and finely minced
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 180 C (350 C) and grease with butter a 9x13 baking dish, if you have an olive oil mister, you can certainly use that instead.
- Add the rice, onion, broth, and soup to the baking dish, stir to mix together, season with salt and pepper to your liking.
- Place the chicken on/in the rice mixture skin side up, brush chicken with melted butter and sprinkle with thyme and garlic and season with salt and pepper to your liking.
- Cover the baking dish with foil and bake 1 hour. Remove foil and bake for another 30 minutes to brown up the chicken and ensure the rice is fully cooked.
- Sprinkle the top with chopped parsley and serve.
Notes
Low cost.
Shortcut: Condensed Cream of Mushroom Soup, Chicken Broth (Pressure Cooker).
Variant: 1. Add fresh mushrooms, sliced, to the soup and rice mixture before adding the chicken.
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