Baked Chicken and Savory Rice Casserole
This comforting baked chicken and rice casserole features tender chicken thighs nestled in a flavorful bed of long-grain rice, sautéed onions, and mushrooms, all simmered in a rich chicken broth.
Instructions
-
1
In a large resealable plastic bag, combine the flour, salt, and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet over medium heat, brown the coated chicken thighs in the oil.
-
2
Place the rice in an ungreased 13x9-inch baking dish. Sprinkle with the onion and garlic; top with the mushrooms. Dissolve the bouillon in the boiling water, then pour the mixture over the rice and vegetables. Place the browned chicken thighs on top.
-
3
Cover and bake at 350°F for 1 hour or until a thermometer inserted into the chicken reads 180°F and the rice is tender. Sprinkle with fresh parsley, if desired.
Nutrition Information
Per serving (based on 5 servings)
Nutrition information is automatically calculated and should be considered an estimate.
