Ingredients
Scale
- Extra-virgin olive oil
- 2 cups white rice, rinsed well and drained
- 1 large onion, chopped
- 2 cups low-sodium chicken broth
- 2 cans cream of mushroom soup
- 4 large bone-in, skin-on chicken thighs
- 2 tablespoons melted butter
- 2 teaspoons fresh thyme
- 1 clove garlic, finely minced
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon freshly chopped parsley, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9″x13″ baking dish with extra-virgin olive oil.
- In a mixing bowl, combine rinsed white rice, chopped onion, low-sodium chicken broth, and cream of mushroom soup. Stir until well combined. Season with Kosher salt and freshly ground black pepper.
- Place the chicken thighs skin side up directly into the rice mixture. Brush them with melted butter. Sprinkle fresh thyme and minced garlic over the chicken, then season again with salt and pepper.
- Cover the baking dish with aluminum foil. Bake in the preheated oven for 1 hour. After an hour, uncover the dish and bake an additional 30 minutes until the rice is tender and the chicken is cooked through.
- Turn your oven to broil mode. Broil the casserole for an additional 3 to 5 minutes until the chicken skin turns golden brown.
- Remove from oven and garnish with freshly chopped parsley before serving warm.
- Prep Time: 15 minutes
- Cook Time: 1 hour and 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 casserole (approximately 335g)
- Calories: 445
- Sugar: 3g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg