Casseroles, which are often baked in a big, deep pan or bowl, are convenient, time-saving, and delicious meals that only require a few simple ingredients and no effort on the cook's part.
Casseroles, and this specific recipe in particular, remind me of home and bring me instant comfort on a cold and rainy morning. Even if it wasn't my mom who made it, I could still feel the love poured into that deep bowl of comfort. That's how I feel while eating this food, and I know it sounds weird.
To me, this dish has the homey, calming, and full of love vibe of a dish you might find in a country kitchen.
Makes 4 serving
Ingredients:
Extra-virgin olive oil, for baking dish
2 cups uncooked white rice, rinsed well and drained
1 large onion, chopped
2 cups low-sodium chicken broth
2 (10.5-oz.) cans cream of mushroom soup
Kosher salt
Freshly ground black pepper
4 large bone-in, skin-on chicken thighs
2 tbsp melted butter
2 tsp fresh thyme
1 clove garlic, finely minced
1 tbsp freshly chopped parsley, for garnish
Let's Cook!
Preheat oven to 350° and grease a 9"-x-13" baking dish with oil.
Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper.
Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper.
Cover dish with foil and bake for 1 hour.
Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through.
Turn oven to broil and broil until chicken is golden, 3 to 5 minutes.
Garnish with parsley before serving.
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