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chicken and rice with a big spoon full of rice
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Oven Chicken and Rice Casserole

Warm, comforting, chicken and rice that doesn't take a lot of work, but comes out perfect every time!
Course Main Course
Cuisine American
Keyword chicken and rice, chicken and rice casserole, chicken thighs, pioneer woman casserole dish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5
Calories 351kcal
Author Christina

Ingredients

  • 5 Chicken thighs
  • 1 onion
  • 2 cloves garlic
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 1 1/2 cups rice
  • 1 1/2 cups chicken stock
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • Preheat the oven to 350.
  • Peel the onion and garlic and chop finely
  • Mix salt and spices.
  • In a 9 x 13 casserole dish, mix onion, garlic, rice and butter.
  • Top with thighs.
  • Sprinkle the spices on top.
  • Add the stock and cover with foil.
  • Bake for 35-45 minutes until chicken is 165 internally.
  • Remove the foil, brush the chicken with oil and cook in the oven for another 10 minutes.

Nutrition

Calories: 351kcal | Carbohydrates: 12g | Protein: 21g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 644mg | Potassium: 353mg | Fiber: 1g | Sugar: 2g | Vitamin A: 444IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 4mg