Description
Rediscover the nostalgic magic of the amazing forgotten chicken recipe — a creamy, tender, one-pan baked chicken and rice dish that’s comforting, simple, and delicious!
Ingredients
- 4 bone-in chicken thighs or drumsticks
- 1 cup uncooked long-grain white rice
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 1/2 cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil or melted butter
- Optional: chopped parsley for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- In the dish, spread uncooked rice evenly across the bottom.
- In a bowl, whisk together cream of mushroom soup, cream of chicken soup, and chicken broth until smooth.
- Pour the soup mixture evenly over the rice and stir gently to coat.
- Season chicken with garlic powder, onion powder, salt, pepper, and smoked paprika.
- Arrange the seasoned chicken pieces on top of the rice mixture.
- Drizzle olive oil or melted butter over the chicken.
- Cover tightly with aluminum foil and bake for 1 hour and 15 minutes.
- Remove foil for the last 10 minutes to allow the chicken to brown slightly.
- Check that chicken reaches an internal temperature of 165°F (74°C).
- Garnish with parsley and serve warm.
Notes
For extra flavor, marinate the chicken for 30 minutes before baking. Add vegetables like carrots or bell peppers for a one-pan meal. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
