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Dump and Bake Chicken Rice Casserole for Busy Weeknights

Dump and Bake Chicken Rice Casserole

A one-dish dinner of chicken thighs, rice and broth baked together until creamy and tender, with no stovetop steps required.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

  • 6 boneless, skinless chicken thighs
  • 1 1/2 cups long-grain white rice uncooked
  • 3 cups chicken broth low-sodium
  • 1 (10.5 oz) can cream of chicken soup
  • 1/2 cup onion diced
  • 2 cloves garlic minced
  • 3 tablespoons butter melted
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Preheat the oven: Preheat your oven to 375°F and grease a 9x13 inch baking dish with butter or nonstick spray.
  2. Whisk the sauce: In a medium bowl, whisk together the chicken broth, cream of chicken soup, soy sauce, rice vinegar, salt and pepper until smooth.
  3. Spread the rice: Pour the uncooked rice into the prepared baking dish and spread it into an even layer across the bottom.
  4. Scatter onion and garlic: Sprinkle the diced onion and minced garlic evenly over the rice so their flavor spreads through the dish as it bakes.
  5. Arrange the chicken: Place the chicken thighs on top of the rice in a single layer, leaving a little space between each piece.
  6. Pour the broth mixture: Pour the broth and soup mixture evenly over the chicken and rice, making sure the rice is fully submerged.
  7. Drizzle with butter: Drizzle the melted butter over the top of the chicken for extra richness and browning.
  8. Cover tightly and bake: Cover the dish tightly with foil, sealing the edges well, and bake for 45 minutes.
  9. Check the chicken and rice: Remove the foil and check that the chicken reads 165°F on a meat thermometer and the rice has absorbed most of the liquid.
  10. Add the cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
  11. Bake uncovered: Return the dish to the oven uncovered and bake another 10 to 15 minutes, until the cheese is melted, golden and bubbly at the edges.
  12. Rest before serving: Let the casserole rest for 5 minutes before serving so the rice finishes absorbing the sauce.