Lunches for this next week set: Chicken and Rice Casserole.
Lunches for this next week set: Chicken and Rice Casserole.
by loki2002
2 Comments
loki2002
**Ingredients**
Extra-virgin olive oil, for baking dish
2 c. white rice, rinsed well and drained
1 large onion, chopped
2 c. low-sodium chicken broth
2 (10.5-oz.) cans cream of mushroom soup
Kosher salt
Freshly ground black pepper
4 to 5 chicken thighs (about 2 lb.)
2 Tbsp. melted butter
2 tsp. fresh thyme
Garlic Powder
**Directions**
Preheat oven to 350° and grease a 9″-x-13″ baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper.
Place chicken thighs skin side up in rice mixture and brush with melted butter. Season with thyme, garlic, salt and pepper.
Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through. Turn oven to broil and broil until chicken is golden, 3 to 5 minutes.
2 Comments
**Ingredients**
Extra-virgin olive oil, for baking dish
2 c. white rice, rinsed well and drained
1 large onion, chopped
2 c. low-sodium chicken broth
2 (10.5-oz.) cans cream of mushroom soup
Kosher salt
Freshly ground black pepper
4 to 5 chicken thighs (about 2 lb.)
2 Tbsp. melted butter
2 tsp. fresh thyme
Garlic Powder
**Directions**
Preheat oven to 350° and grease a 9″-x-13″ baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper.
Place chicken thighs skin side up in rice mixture and brush with melted butter. Season with thyme, garlic, salt and pepper.
Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through. Turn oven to broil and broil until chicken is golden, 3 to 5 minutes.
Serve.
those containers are so cute!