Chicken and Rice Casserole
Chicken thighs baked over creamy rice in a single dish — the 1950s church potluck classic that refuses to go out of style for good reason
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🛒 Ingredients
- 6 pieces bone-in chicken thighs
- 1.5 cups uncooked long-grain white rice
- 2 cans (10.5 oz each) cream of chicken soup
- 2.5 cups chicken broth
- 1 tsp onion powder
👨🍳 Instructions
- 1Preheat oven to 350°F; grease a 9x13 baking dish
- 2Spread uncooked rice evenly in the dish
- 3Whisk together soup, broth, onion powder, garlic powder, and salt
- 4Pour broth mixture over rice; stir gently
- 5Nestle chicken thighs skin-side up on top of the rice
- 6Season chicken generously with paprika, salt, and pepper
- 7Cover tightly with foil; bake 45 min, uncover, bake 15 more min until golden
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