Easy Chicken and Rice Casserole

Is there much else consoling than a chicken and rice goulash? We really don’t think so. It’s the sort of formula we go to on numerous occasions again throughout the fall and winter, much the same as meal chicken or our tortellini soup. On the off chance that you’d preferably sub in chicken bosoms, you absolutely can — we simply love thighs for their flavor and fresh skin. Here’s the reason this is the goulash we had always wanted:

  1. You don’t need to filthy a skillet. This is a strict dump ‘n prepare formula: You put the uncooked rice and onion, stock, and cream of mushroom soup into a goulash dish and afterward top with the chicken thighs.
  2. It just dirties ONE dish. Truly, how might you return to an ordinary formula after this? By layering fixings in the preparing dish, you won’t need to break out a skillet or bowl. Which makes this goulash ideal for an apathetic Tuesday when calling up pizza conveyance is very enticing.

Chicken Rice Casserole

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Recipe by Delish Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

40

minutes
Total time

1

hour 

55

minutes

Chicken Rice Casserole makes for a crowd-pleasing dinner that comes together in under 5 minutes of prep time.

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 clove garlic, finely minced

  • 1 tbsp. Freshly chopped parsley, for garnish

Directions

  • 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.

Notes

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