Ingredients
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
Preparation
Step 1Preheat 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. Step 2
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. Step 3
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.Step 4Garnish with parsley before serving.
1. It’s toss and go! This is a literal dump ’n bake recipe: You put the uncooked rice and onion, broth, and cream of mushroom soup into a casserole dish and then top with the chicken thighs. Like magic, everything is ready at the same time — no turning on the stove required!
- It only dirties ONE dish. Seriously, how could you go back to a normal recipe after this? By layering ingredients in the baking dish, you won’t have to bust out any extra skillet or bowl, which makes this casserole perfect for a lazy Tuesday when calling up pizza delivery is all too tempting.
- It’s totally versatile. This dish is completely customizable, and a great base for any substitutions or additions your heart desires. If you’d rather sub in chicken breasts, you totally can — we just love thighs for their flavor and crispy skin. Throw in some frozen veggies (broccoli is a delicious choice), or sprinkle on some cheddar towards the end of cooking to make this creamy casserole a cheesy dream. Made this? Let us know how it went in the comment section below! Editor’s Note: This intro was updated to add more information about the dish on August 23, 2022.
