Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, water, and dry onion soup mix until smooth and well combined.
- Spread the uncooked rice evenly across the bottom of the prepared baking dish, making sure there are no clumps.
- Place the chicken thighs on top of the rice in a single layer, arranging them so they don't overlap.
- Pour the soup mixture evenly over the chicken and rice, making sure it reaches all corners. Sprinkle with black pepper.
- Cover the baking dish tightly with aluminum foil, crimping the edges to seal. Bake for 1 hour and 15 minutes without removing the foil. Do not peek while it's baking!
- Remove from the oven and let it rest, still covered, for 10 minutes. This allows the rice to finish absorbing the liquid.
- Remove the foil, garnish with fresh chopped parsley if desired, and serve hot.
Notes
• For best results, use boneless, skinless chicken thighs rather than breasts—they stay more moist during the long baking time.
• The key to success is keeping the foil sealed tight throughout baking. Lifting it releases steam and can result in undercooked rice.
• This casserole reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 4 days.
• You can assemble this dish in the morning and refrigerate it until dinner time. Just add 10-15 extra minutes to the baking time if starting from cold.
• The key to success is keeping the foil sealed tight throughout baking. Lifting it releases steam and can result in undercooked rice.
• This casserole reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 4 days.
• You can assemble this dish in the morning and refrigerate it until dinner time. Just add 10-15 extra minutes to the baking time if starting from cold.
