Healthy Chicken and Rice Casserole Recipe
- cook TIME 1 hr 10 mins
- prep TIME 20 mins
- total TIME 1 hr 30 mins
Ingredients (13)
- 4 skinless chicken thighs about 21 oz
- 1 cup uncooked long-grain rice
- 4 oz onion chopped
- 4 oz carrot chopped into tiny bits
- 1/2 tbsp olive oil
- 2 1/4 cups unsalted chicken broth
- 1/3 cup cream of mushroom soup
- 1 tbsp unsalted butter
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tsp thyme
- 1 tsp garlic minced
- 1 tbsp parsley chopped
INSTRUCTIONS
Prep
Preheat the oven to 400°F.
In a small bowl, combine 1/2 tsp salt, 1/2 tsp ground black pepper, 2 tsp thyme, and 1 tsp minced garlic together. Divide this spice mixture in half and set aside.
Prepare a casserole dish (we use a glass bakeware one), brush it with 1/2 tbsp olive oil on the inside.
Add 4 oz chopped carrot, 4 oz onion, and 1 cup rice to the casserole dish, together with half of the spice mixture.
Continue to add 1/3 cup mushroom soup and 2 1/4 cups chicken broth to the casserole dish. Mix to combine.
Place 4 chicken thighs on top, brush with 1 tbsp melted unsalted butter, then sprinkle the remaining spice mixture on them.
Cook
Cover the casserole dish with aluminum foil, place in the preheated oven, and bake for 1 hour. Remember to select upper and lower heat mode, or else the rice might not be fully cooked.
After 1 hour, remove the foil and bake for 10 more minutes, select upper heat mode to give some nice charred marks on the chicken thighs.
Remove the casserole from the oven and sprinkle 1 tbsp parsley on top. Serve while it’s still hot.
