Prep Time: 5 mins | Total Time: 1 hr 35 mins |
Cook Time: 1 hr 30 mins | Serves: 4 |
Ingredients:
- 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
- kosher salt
- freshly ground black pepper
Directions:
- Preheat your oven to 350. Grease a 9 by 13 baking pan with nonstick cooking spray.
- Place rice and onion into baking pan. Pour in the broth and soup and stir to combine. Season with salt and pepper.
- Place chicken thighs in rice. Brush chicken with butter and sprinkle with thyme and garlic. Season with salt and pepper as well.
- Cover dish with foil and bake for 1 hour. Uncover and bake for 30 minutes more, until the rice is cooked and the chicken is golden. Top with parsley and serve.
Comments (9)Subscribe to CommentsComment