BAKED CHICKEN WITH CREAM OF CHICKEN RECIPES

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EASY CHICKEN AND RICE CASSEROLE RECIPE - HOW TO MAKE BAKED ...



Easy Chicken and Rice Casserole Recipe - How to Make Baked ... image

This chicken and rice casserole dinner is the easiest decision you'll make all week.

Provided by Lena Abraham

Categories     nut-free    weeknight meals    winter    baking    dinner    main dish    poultry

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 12

Extra-virgin olive oil, for baking dish

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

Kosher salt

Freshly ground black pepper

4

large bone-in, skin-on chicken thighs (about 2 lb.)

2 tbsp.

melted butter

2 tsp.

fresh thyme

1

clove garlic, finely minced 

1 tbsp.

Freshly chopped parsley, for garnish

Steps:

  • Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper.  Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper.  Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through. Turn oven to broil and broil until chicken is golden, 3 to 5 minutes.Garnish with parsley before serving. 

Nutrition Facts : Calories 1025 calories

EASY CHICKEN AND RICE CASSEROLE RECIPE - HOW TO MAKE BAKED ...



Easy Chicken and Rice Casserole Recipe - How to Make Baked ... image

This chicken and rice casserole dinner is the easiest decision you'll make all week.

Provided by Lena Abraham

Categories     nut-free    weeknight meals    winter    baking    dinner    main dish    poultry

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 12

Extra-virgin olive oil, for baking dish

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

Kosher salt

Freshly ground black pepper

4

large bone-in, skin-on chicken thighs (about 2 lb.)

2 tbsp.

melted butter

2 tsp.

fresh thyme

1

clove garlic, finely minced 

1 tbsp.

Freshly chopped parsley, for garnish

Steps:

  • Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper.  Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper.  Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through. Turn oven to broil and broil until chicken is golden, 3 to 5 minutes.Garnish with parsley before serving. 

Nutrition Facts : Calories 1025 calories

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