Chicken and Rice Casserole


  • Extra-virgin olive oil, for baking dish
  • 2 c. white rice
  • 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
  • 3 large bone-in, skin-on chicken thighs
  • 2 tbsp. butter, melted
  • 2 tsp. fresh thyme
  • 1 clove garlic, finely minced
  • 1 tbsp. Freshly chopped parsley, for garnish


  1. 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.
  2. Place chicken thighs in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper.
  3. Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is cooked and chicken is golden
  4. Garnish with parsley before serving.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.