Are you just done with cooking? Or even lost your mojo that you don’t know what you want to cook or what your family wants to eat. We have the answer for an easy dinner!
We have been speaking about easy dinners all this while. And this is another amazing find of ours. The best thing about this is, if you find your ingredients quick you can sum up the whole deal in just one and a half hours.
If you are a full-blown casserole lover, you know you are going to love this and feeding your family with this. Super easy and super delicious this is going to come out all thick and creamy with buttery chicken.
The casserole serves 4 people and even better you can leave it to serve later!
Total time: 1.35
Prep time: 0.05
nonstick cooking spray
2 c. white rice
1 onion, chopped
2 c. chicken broth
2 cans cream of mushroom soup
3 large bone in, skin on chicken thighs
2 tbsp. butter, melted
2 tsp. thyme
1 garlic clove, finely minced
1 tbsp. Chopped parsley, for serving
Freshly ground black pepper
Preheat your oven to 3500 . Grease a 9 x 14 baking pan with the nonstick cooking spray.
Place the rice and onion into baking pan.
Pour the broth and the soup into the baking pan and combine.
Season the contents with pepper and salt.
Place the chicken thighs on top of the rice. Brush the chicken thighs with butter and sprinkle thyme garlic.
Season this with salt and pepper as well.
Cover the dish with an aluminum foil and bake the casserole for an hour.
Uncover the casserole and bake for 30 more minutes until the rice is cooked and the chicken is golden.
Top the casserole with parsley and serve.