Description
A creamy, comforting baked chicken and rice casserole made with gluten-free pantry staples, tender chicken thighs, and savory onion flavor. This easy oven dinner is simple to prep and perfect for cozy family meals.
Ingredients
Scale
- 6 boneless, skinless chicken thighs, about 1 1/2 pounds
- 1 cup uncooked long-grain white rice
- 1 (10.5-ounce) can gluten-free condensed cream of mushroom soup
- 1 (10.5-ounce) can gluten-free condensed cream of chicken soup
- 1 1/2 cups low-sodium chicken broth
- 1 (1-ounce) packet gluten-free dry onion soup mix
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 tablespoon chopped fresh parsley, optional
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a large bowl, stir together the uncooked rice, cream of mushroom soup, cream of chicken soup, chicken broth, half of the onion soup mix, garlic powder, and black pepper until smooth.
- Pour the rice mixture into the prepared baking dish and spread it evenly.
- Arrange the chicken thighs on top in a single layer.
- Sprinkle the remaining onion soup mix and the kosher salt over the chicken.
- Cover the dish tightly with foil and bake for 1 hour 20 minutes.
- Uncover and bake for 10 more minutes, or until the chicken reaches 165°F and the rice is tender.
- Let the casserole rest for 10 minutes, then garnish with parsley if desired and serve.
Notes
- Use certified gluten-free soups and onion soup mix to keep the dish gluten-free.
- Seal the foil tightly so the rice cooks through properly.
- Let the casserole rest before serving so the texture sets nicely.
- Add sliced mushrooms or frozen peas if you want a simple variation.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 385
- Sugar: 3g
- Sodium: 890mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 135mg