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Baked Chicken And Rice With Cream Of Mushroom Soup Recipe

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Description

This baked chicken and rice recipe is an easy-to-make, delicious comfort food dish that's perfect for a family meal or potluck dinner. The dish is made with juicy chicken thighs and creamy mushroom soup, along with rice and flavorful seasonings. It's a one-pan meal that's perfect for busy weeknights when you don't have a lot of time to spend in the kitchen.

Prep Time

The prep time for this dish is approximately 15 minutes.

Cook Time

The cook time for this dish is approximately 1 hour.

Ingredients

  • 6 bone-in chicken thighs
  • 1 can of cream of mushroom soup
  • 1 cup of long-grain white rice
  • 1 cup of chicken broth
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of paprika
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Aluminum foil
  • Measuring cups and spoons
  • Mixing bowl
  • Spatula

Method

  1. Preheat the oven to 375°F.
  2. Season the chicken thighs with garlic powder, onion powder, paprika, salt, and pepper.
  3. In a mixing bowl, combine the cream of mushroom soup, rice, and chicken broth.
  4. Pour the rice mixture into the bottom of the baking dish, spreading it out evenly.
  5. Nestle the chicken thighs on top of the rice mixture.
  6. Cover the baking dish with aluminum foil.
  7. Bake for 45 minutes.
  8. Remove the foil and continue baking for an additional 15-20 minutes, until the chicken is golden brown and cooked through.
  9. Garnish with chopped fresh parsley (optional).
  10. Serve and enjoy!

Notes

  • You can use chicken breasts instead of chicken thighs if you prefer.
  • Feel free to add additional seasoning to the dish, such as thyme, rosemary, or cumin.
  • If the rice is not fully cooked at the end of the cooking time, you can add additional chicken broth and continue cooking until the rice is tender.
  • You can use brown rice instead of white rice, but you will need to adjust the cooking time and add additional liquid.

Nutrition Info

  • Calories: 447
  • Fat: 22g
  • Carbohydrates: 27g
  • Protein: 34g
  • Sodium: 745mg
  • Sugar: 1g

Recipe Tips

  • For a crispier chicken skin, remove the foil during the last 5-10 minutes of cooking.
  • If you want to add some vegetables to the dish, try adding chopped carrots, onions, or mushrooms to the rice mixture before baking.
  • If you don't have chicken broth, you can use water instead.
  • If you want to make this dish ahead of time, you can assemble it up to the point of baking, cover it with foil, and refrigerate it until you're ready to bake it.
  • This dish pairs well with a side salad or steamed vegetables.

Enjoy this delicious and easy-to-make baked chicken and rice with cream of mushroom soup recipe!


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