Ingredients
Scale
- Extra-virgin olive oil
- 2 cups white rice
- 1 large onion, chopped
- 2 cups low-sodium chicken broth
- 2 cans (10.5 ounces each) cream of mushroom soup
- 4 large bone-in, skin-on chicken thighs (about 2 lbs)
- 2 tablespoons melted butter
- Fresh thyme
- 1 clove garlic, minced
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon freshly chopped parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9"x13" baking dish with olive oil.
- In a mixing bowl, combine rinsed rice, chopped onion, chicken broth, and cream of mushroom soup. Season with salt and pepper.
- Pour the mixture into the prepared baking dish. Place chicken thighs on top, brushing them with melted butter and sprinkling thyme and minced garlic.
- Cover tightly with foil and bake for 1 hour. Remove the foil and bake for another 30 minutes until chicken is cooked through and rice is tender.
- Let cool slightly before serving; garnish with parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole (approximately 325g)
- Calories: 480
- Sugar: 3g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 112mg