Description
Creamy baked chicken and rice casserole. From Olivia at Flavors.
Ingredients
Scale
- 1 cup (185g) long-grain white rice, uncooked (not instant)
- 1 can (10.5 ounces / 298g) condensed cream of chicken soup
- 1 3/4 cups (420ml) chicken broth
- 1/2 cup (120ml) milk
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 1/2 pounds (680g) boneless chicken thighs or breasts
- 1 cup (113g) shredded cheddar (optional)
- 2 tablespoons chopped parsley
Instructions
- Heat the oven to 375°F (190°C). Grease a 9×13-inch dish.
- Stir rice, soup, broth, milk, onion, garlic, salt, and pepper in the dish.
- Nestle the chicken on top. Sprinkle paprika. Cover tightly with foil.
- Bake 50 minutes. Uncover, add cheddar if using, bake 15 to 20 minutes more until the rice is tender and the chicken hits 165°F (74°C).
- Rest 10 minutes. Scatter parsley.
Notes
Thighs stay juicier. Instant rice turns mushy — use regular long-grain. A splash more broth if the rice is still firm.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American