Chicken and Rice Casserole Recipe
why make this recipe
Chicken and Rice Casserole is a comforting dish that brings together tender chicken and fluffy rice in a creamy sauce. It’s perfect for family dinners or meal prep, providing a hearty meal that’s easy to make. This one-pot wonder saves time and effort, making it a go-to option for busy weeknights. Plus, it’s delicious and satisfying!
how to make Chicken and Rice Casserole
Ingredients:
- Extra-virgin olive oil, for baking dish
- 2 cups white rice, rinsed well and drained
- 1 large onion, chopped
- 2 cups low-sodium chicken broth
- 2 (10.5-oz.) cans cream of mushroom soup
- Kosher salt
- Freshly ground black pepper
- 4 large bone-in, skin-on chicken thighs (about 2 lb.)
- 2 tablespoons melted butter
- 2 teaspoons fresh thyme
- 1 clove garlic, finely minced
- 1 tablespoon freshly chopped parsley, for garnish
Directions:
Step 1: Preheat the oven to 350°F (175°C) and grease a 9"x13" baking dish with olive oil. In the dish, combine the rice, onion, chicken broth, and cream of mushroom soup. Mix until everything is well combined. Season the mixture with salt and pepper.
Step 2: Place the chicken thighs skin side up on top of the rice mixture. Brush the chicken with melted butter, then sprinkle thyme and minced garlic on top. Season with salt and pepper.
Step 3: Cover the dish with foil and bake for 1 hour. After an hour, uncover the dish and bake for an additional 30 minutes, until the rice is tender and the chicken is cooked through. For a crispy skin, turn the oven to broil for 3 to 5 minutes until the chicken is golden.
Step 4: Before serving, garnish the casserole with freshly chopped parsley.
how to serve Chicken and Rice Casserole
Serve Chicken and Rice Casserole hot from the oven. This dish is great on its own or you can pair it with a simple salad or steamed vegetables for a balanced meal.
how to store Chicken and Rice Casserole
To store leftovers, let the casserole cool to room temperature. Cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, thaw in the fridge overnight and then warm in the oven or microwave until heated through.
tips to make Chicken and Rice Casserole
- For more flavor, try adding your favorite vegetables like peas or carrots to the rice mixture.
- Use skinless chicken thighs if you prefer a lighter dish.
- You can substitute cream of mushroom soup with cream of chicken soup for a different taste.
- If you want a bit of crunch, add some breadcrumbs on top during the last 10 minutes of baking.
variation
You can easily customize this casserole by adding different herbs, such as rosemary or oregano, or swapping the cream of mushroom soup for a healthier alternative. For a spicy kick, consider adding sliced jalapeños or crushed red pepper flakes.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to increase the cooking time and possibly add more liquid since brown rice takes longer to cook.
2. Is it necessary to use bone-in chicken thighs?
While bone-in, skin-on chicken thighs add more flavor and keep the meat juicy, you can use boneless chicken thighs or breasts if you prefer.
3. Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance, cover it, and keep it in the refrigerator. Just make sure to adjust the baking time if you bake it straight from the fridge.