Introduction:
Looking for a comforting, family-friendly dish that’s easy to prepare and serves a crowd? This Chicken and Rice Casserole is the answer! With tender chicken, perfectly cooked rice, and a creamy sauce, this casserole is sure to become a staple in your meal rotation. It’s perfect for busy weeknights or weekend gatherings.
Why Use Chicken Thighs?
For this recipe, chicken thighs are a great choice. They remain juicy and flavorful after baking, unlike chicken breasts which can sometimes dry out. Plus, using “chicken thighs recipes” is an excellent way to attract more viewers to your content, given the popularity of this search term.
Ingredients:
- 4 chicken thighs (bone-in, skin-on for best flavor)
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 cup cream of mushroom soup (or cream of chicken soup)
- 1 medium onion, diced
- 1 cup frozen peas and carrots mix
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Preheat Your Oven: Set your oven to 350°F (175°C). Preheating ensures the casserole cooks evenly.
- Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Season the chicken thighs with salt, pepper, and paprika, then sear them skin-side down until golden brown. Remove and set aside.
- Prepare the Casserole Base: In a large mixing bowl, combine the uncooked rice, chicken broth, cream of mushroom soup, diced onion, minced garlic, peas and carrots, thyme, and additional salt and pepper.
- Assemble the Casserole: Pour the rice mixture into a large casserole dish. Place the seared chicken thighs on top, skin-side up.
- Bake: Cover the casserole dish with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F or 74°C).
- Serve: Let the casserole rest for a few minutes before serving. Garnish with fresh parsley if desired. This dish pairs wonderfully with a side salad or steamed vegetables.
Cooking Tips:
- Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time and add a bit more liquid. Brown rice takes longer to cook, so plan for an additional 20-30 minutes of baking time. - How can I make this casserole dairy-free?
You can substitute the cream of mushroom soup with a dairy-free alternative or use a homemade dairy-free sauce made from coconut milk or cashew cream. - Can I add more vegetables?
Absolutely! This recipe is versatile. You can add mushrooms, broccoli, or bell peppers to increase the nutritional value and flavor.
FAQs:
- Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance and store it in the refrigerator. Just add 10-15 minutes to the baking time if you’re baking it straight from the fridge. - Is it possible to freeze Chicken and Rice Casserole?
Definitely! After baking, let the casserole cool completely, then wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating. - What sides go well with this casserole?
A fresh green salad, steamed vegetables, or garlic bread make great sides. These light options complement the richness of the casserole.
Nutritional Information:
Here’s what you can expect per serving of this Chicken and Rice Casserole:
- Calories: 450 per serving
- Protein: 25g
- Fat: 18g
- Carbs: 45g
- Fiber: 4g
- Calcium: Good source
Conclusion:
Chicken and Rice Casserole is a comforting, crowd-pleasing dish that’s perfect for feeding a family or meal prepping for the week. Its combination of juicy chicken, creamy rice, and savory flavors makes it an all-time favorite.
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