Description
This Easy Chicken and Rice Casserole is a comforting one-dish meal featuring tender boneless chicken thighs baked with creamy mushroom soup and long-grain white rice. Infused with savory onion and garlic powder, this hearty casserole is perfect for a simple family dinner, requiring minimal prep and yielding a flavorful, satisfying dish.
Ingredients
Scale
Chicken
- 4-5 boneless chicken thighs
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Casserole Mixture
- 1 cup long-grain white rice
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups low-sodium chicken broth
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a suitable baking dish to prevent sticking and ensure easy cleanup.
- Season Chicken: Season the boneless chicken thighs evenly with salt, pepper, onion powder, and garlic powder. Place the seasoned chicken thighs in the prepared baking dish in a single layer.
- Prepare Rice Mixture: In a medium bowl, combine the uncooked long-grain white rice, cream of mushroom soup, and low-sodium chicken broth. Stir until the mixture is smooth and fully blended.
- Assemble Casserole: Pour the rice and soup mixture evenly over the chicken thighs in the baking dish, making sure that the rice is completely submerged in the liquid to ensure even cooking.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This allows the chicken and rice to cook through and absorb all the flavors.
- Finish Baking Uncovered: Remove the foil carefully and continue baking for an additional 15 minutes or until the top is golden brown and the rice is tender.
- Rest and Serve: Let the casserole rest for 5 minutes after baking to allow the juices to redistribute. Serve warm and enjoy your hearty and creamy chicken and rice casserole.
Notes
- You can substitute boneless chicken breasts if preferred, but thighs provide more moisture and flavor.
- For a richer flavor, add ½ cup shredded cheese on top during the last 15 minutes of baking.
- If you prefer more vegetables, add chopped mushrooms, peas, or carrots to the rice mixture before baking.
- Make sure the rice is completely submerged in the liquid to prevent it from drying out.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
