Chicken and Rice Casserole
This easy American rice dish is ready in about 55 minutes and makes 6 servings. The main ingredients are chicken thighs, long grain white rice and cream of chicken soup. The cooking is mostly searing and baking. With 34 g of protein per serving (about 440 calories), it is a filling option.
- Total time
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 440 kcal
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Ingredients
For 6 servings
- 800 gchicken thighs
- 300 glong grain white rice
- 300 mlcream of chicken soup
- 500 mlchicken broth
- 1yellow onion
- 2 clovesgarlic
- 200 gfrozen mixed vegetables
- 30 gbutter
- 1 tspsalt
- 1 pinchblack pepper
Instructions
- Season the chicken thighs with salt and black pepper. Melt butter in an oven-safe skillet and sear the chicken for 3 minutes per side until golden. Remove and set aside.
- In the same skillet, sauté the diced yellow onion and minced garlic cloves for 3 minutes. Add the long grain white rice and stir to coat in the pan drippings.
- Stir in the cream of chicken soup, chicken broth, and frozen mixed vegetables. Bring to a simmer.
- Nestle the seared chicken thighs on top of the rice mixture. Cover tightly with foil.
- Bake at 180C for 35 minutes until the rice is tender and the chicken is cooked through. Let rest for 5 minutes before serving.
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 34 g
- Fat
- 16 g
- Carbs
- 40 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Dish type: Rice
- In cookbook: Comfort Food Classics
