Description
A comforting casserole of tender chicken thighs and creamy rice, all wrapped in gooey cheese goodness, perfect for busy weeknights.
Ingredients
Scale
- 2 cups white rice
- 1 can condensed French onion soup
- 1 can condensed beef consomme
- 8 ounces baby portobello mushrooms
- 1 cup grated Pecorino Romano or Parmesan cheese
- 1 stick butter
- 2 pounds boneless skinless chicken thighs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- Paprika, to taste
- Chopped parsley (optional)
Instructions
- Preheat the oven to 350 degrees F.
- Use a 9×13 inch baking dish.
- Stir together the rice, French onion soup, beef consomme, and mushrooms in the baking dish.
- Spread the mixture in an even layer and sprinkle 3/4 cup of cheese over it, then dot with butter.
- Season the chicken thighs with salt, pepper, garlic powder, onion powder, and paprika, placing them over the cheese and butter layer.
- Sprinkle the remaining cheese on top of the chicken.
- Cover with foil and bake for 45 minutes.
- Uncover and bake for an additional 20 minutes until golden brown.
- Let rest for 5 minutes before serving, garnished with parsley if desired.
Notes
This dish is versatile and can be adapted with various ingredients. Consider low-sodium options or different vegetables for healthy alternatives.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg