Prep Time: 10 Mins | Cook Time: 1 Hr 30 Mins | Total Time: 1 Hr 40 Mins | Yield: 4 Servings
The best indeed! I have tried a lot of casserole dishes before, but this one still stands as the best! It has all the good stuff! From the rice to the chicken, you will enjoy this awesome meal! Dinner will be served in less than 2 hours!
Ingredients:
5 c chicken broth
1 c heavy cream
4 to 6 whole chicken thighs
2 tbsp all-purpose flour
2 c long-grain white rice
6 tbsp salted butter, melted
2 tsp Italian seasoning
1 medium white onion, diced
1/2 tsp garlic powder
1/2 tsp paprika (optional)
1 tsp salt
1/2 tsp black pepper
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a 9×13-inch baking pan.
In the prepared baking pan, add 3 tbsp of melted butter, flour, rice, and onion. Stir everything until well incorporated.
Spread the mixture evenly.
Add salt, pepper, heavy cream, and chicken broth. Stir everything until well combined.
Lay the chicken thighs over the rice mixture, then brush each with melted butter.
Sprinkle paprika, garlic powder, and Italian seasoning over the chicken thighs to season.
Cover the entire baking dish with foil, then place it in the preheated oven and bake the Chicken and Rice Casserole for about an hour.
Remove the foil cover, then bake 30 the casserole for 30 more minutes or until done. You can broil for 2 minutes to make the chicken crispy.
Serve and enjoy!
Notes:
I highly recommend using basmati rice or jasmine rice for this recipe.
Keep leftovers in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 592 kcal | Carbohydrates: 67g | Protein: 8g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 102mg | Sodium: 1469mg | Potassium: 351mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1232IU | Vitamin C: 18mg | Calcium: 88mg | Iron: 2mg
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