Old School Chicken & Rice Casserole
I come from a long line of great chicken casseroles. From my mom, my grandmas, my mother-in-law, my childhood friends moms - I feel like I have had my fair share of wonderful hearty, nostalgia that emanates from a casserole dish. Here’s my addition to that line-up, and hopefully it’ll stand the test of time like their’s have!
This might be the easiest dinner you’ll ever make. You literally put everything in a dish. mix it, and let time and the oven do the work. You don’t even have to cook the rice. I recently discovered you can buy boneless, skin-on chicken thighs, and it’s been a game changer - all the glory of crispy chicken skin without any of the work of having to eat around a bone. And, chicken and rice is naturally pretty bland, so be sure to go a bit heavier on the seasonings here. It’ll make a big difference - especially for leftovers the day after! Enjoy!
Ingredients
5-6 boneless pieces of chicken (I use skin-on, boneless thighs)
3 cups chicken broth
2 cups rice
2 cans cream of chicken soup
1 tablespoon minced garlic
2 tablespoons thyme
1 tablespoon dried rosemary
1/2 tablespoon onion powder
1 teaspoon salt
2 teaspoons pepper
1 bell pepper, chopped
4-6 ounces mushrooms, chopped
Prep Time: 5 minutes
Total Time: 95 minutes
Recipe
Preheat oven 350 degrees.
In a deep casserole dish, combine uncooked rice, onion powder, chicken broth, garlic, thyme, rosemary, salt, pepper and cream of chicken soup. Mix all ingredients together.
Place chicken, skin side up, on top of the rice mixture. Do not submerge. Pat the tops of your chicken thighs dry, and then seasoning with 1 tablespoon of house seasoning.
Cover dish with aluminum foil, and place in oven for 60 minutes. After 60 minutes, remove foil and place back in oven for 20-30 additional minutes, or until rice is done.
Then, turn your broiler on high to crisp up the chicken skin. Roughly 4-5 minutes, but be sure to watch!
Garnish with parsley and serve!
