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A savory dish of forgotten chicken and rice, baked to perfection in a casserole.

Grandmas Classic Forgotten Chicken And Rice

A comforting and flavorful one-pan meal featuring tender chicken and savory rice, perfect for a family dinner. This recipe is easy to prepare and yields a delicious, satisfying dish.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 4 people
Calories 550 kcal

Equipment

  • Oven
  • Paper towels
  • Small bowl
  • Large oven-safe skillet or Dutch oven
  • Whisk

Ingredients
  

Main Ingredients

  • 6-8 pieces bone-in, skin-on chicken pieces thighs and drumsticks work wonderfully, or use boneless, skinless for a leaner option
  • 2 cups long-grain white rice uncooked (such as Basmati or Jasmine)
  • 1 can condensed cream of mushroom soup (10.5 oz) (or cream of chicken for a slightly different flavor)
  • 2 cups chicken broth low sodium is often preferred to control saltiness
  • 1 medium onion finely chopped
  • 2-3 cloves garlic minced
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • salt to taste
  • freshly ground black pepper to taste
  • 2 tablespoons olive oil or butter

Garnish (Optional)

  • fresh parsley chopped

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C) and pat the chicken pieces dry.
  • Mix paprika, thyme, salt, and pepper in a small bowl, then rub this seasoning generously over the chicken.

Cooking

  • Heat olive oil or butter in an oven-safe skillet over medium heat, then sauté chopped onion for 3-5 minutes until softened.
  • Stir in minced garlic and cook for another minute until fragrant, then add uncooked rice and toss to coat.
  • Pour in chicken broth and stir well; separately, whisk condensed cream of mushroom soup with ¼ cup water or broth until smooth, then pour over the rice and combine.
  • Nestle seasoned chicken on top of the rice, ensuring it is partially submerged.
  • Cover the skillet tightly and bake for 45 minutes; then uncover and bake for another 15-20 minutes until chicken is cooked through and rice is tender.
  • Optionally, broil for the last 5 minutes for crispier chicken skin, watching closely to prevent burning.

Serving

  • Remove from oven and let rest for 5-10 minutes.
  • Garnish with fresh parsley if desired and serve.

Notes

For best results, use a good quality long-grain rice that holds its shape well. If you don't have an oven-safe skillet, you can transfer the sautéed ingredients to a baking dish before adding the chicken and baking. Ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety. Adjust salt and pepper to your taste, especially if using regular chicken broth.