Ingredients
Scale
For the Casserole Base:
Extra-virgin olive oil, for greasing
2 cups white rice, rinsed and drained
1 large onion, chopped
2 cups low-sodium chicken broth
2 (10.5 oz) cans cream of mushroom soup
Salt, to taste
Black pepper, to taste
For the Chicken Topping:
4 large bone-in, skin-on chicken thighs (about 2 lb)
2 tablespoons melted butter
2 teaspoons fresh thyme
1 clove garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 180°C (350°F) and lightly grease a baking dish with olive oil.
- Spread the rinsed rice evenly in the bottom of the dish. Add the chopped onion on top.
- In a bowl, mix the chicken broth with the cream of mushroom soup until smooth. Pour this mixture over the rice and onion. Season lightly with salt and pepper.
- Place the chicken thighs on top of the rice mixture, skin-side up.
- In a small bowl, combine the melted butter, thyme, and minced garlic. Brush this mixture over the chicken.
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil and continue baking for another 20–25 minutes, until the chicken is golden and cooked through and the rice is tender.
- Let the casserole rest for 5–10 minutes before serving.
- Garnish with fresh parsley and serve warm.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 520 kcal per serving