Chicken and Rice Casserole
Chicken and Rice Casserole! I’m in love with recipes that you only have to use one pan! Hallelujah!!! Fewer dishes!! I don’t love dishes but I do love meals that are easy and taste amazing!
It’s so simple but it’s the little ingredients that will put this recipe to the top of your list. Let me introduce Chicken and Rice Casserole!
Sometimes we think we need to find unique recipes with ingredients that we have never tried or used before. I love to do that too, but sometimes we forget that the everyday ingredients can make so much magic in the kitchen!
- 5 chicken thigh fillets
- 1 onion, chopped
- 2 to 3 cloves garlic, minced
- 3 tbsps butter
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth or stock
- 2 teaspoons smoky paprika powder
- 1 teaspoon dried thyme
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon Black pepper
Preheat oven to 350 degrees.
Scatter onion and garlic in a baking dish, then place butter in the center of the pan. Bake for 20 minutes (check at 12 minutes, mix if some bits are browning too much).
Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken. Rub it in!
Remove baking dish from the oven. Add rice then mix.
Then pour chicken broth over the rice and stir. Place chicken on rice.
Cover with foil, then bake for 30 minutes. Remove foil, generously spray chicken with cooking spray, then bake for a further 20 minutes until liquid is absorbed.
Stand for 5 minutes, then remove chicken and fluff up the rice. Garnish with parsley if desired, serve and enjoy!