Description
This Forgotten Chicken and Rice casserole lives up to its name toss it in the oven, forget about it, and return to find dinner magically ready! No babysitting required.
Ingredients
Scale
- 6–8 bone-in, skin-on chicken thighs (about 2–2.5 lbs)
- 1½ cups long-grain white rice, uncooked
- 2½ cups chicken broth
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 envelope dry onion soup mix (1 oz package)
- 4 tablespoons butter, cut into small pieces
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Salt to taste
- Optional: 1 cup frozen peas and carrots
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a medium bowl, combine rice, chicken broth, both cream soups, and dry onion soup mix until well mixed. Add frozen vegetables if using.
- Pour the rice mixture into the prepared baking dish, spreading evenly.
- Pat chicken thighs dry with paper towels and season both sides with salt, pepper, garlic powder, and thyme.
- Arrange the seasoned chicken skin-side up on top of the rice mixture.
- Dot butter pieces around the dish, both on chicken and exposed rice areas.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Remove foil and continue baking for 30-40 minutes more, until chicken is golden and crispy (internal temp 165°F) and rice is tender.
- Allow to rest for 10-15 minutes before serving.
- Garnish with fresh parsley if desired and serve directly from the baking dish.