Ingredients
- 4 chicken thighs or chicken breasts, bone-in or boneless
- 1 ½ cups long-grain white rice, rinsed
- 2 ½ cups chicken broth
- 1 medium onion, diced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
- 2 cans cream of chicken soup
- 2 tablespoons butter, cut into small pieces
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a large baking dish.
- Spread rinsed rice evenly in the bottom of the dish and top with diced onion.
- In a bowl, whisk together chicken broth, cream of chicken soup, paprika, garlic powder, onion powder, salt, and pepper.
- Pour the mixture over the rice and onions, making sure the rice is covered.
- Place chicken pieces on top and season with additional salt and pepper if desired.
- Dot the top with butter pieces, then cover the dish tightly with foil.
- Bake for 1 hour and 15 minutes, or until chicken is cooked through and rice is tender.
- Remove foil during the last 10 minutes of baking for color, if desired.
- Let rest a few minutes before serving.
Notes
- Use smoked paprika for deeper flavor.
- Add frozen peas or carrots for extra vegetables.
- Substitute cream of mushroom soup for a flavor twist.
- If rice is undercooked, add a bit more broth and bake longer.
- Great for make-ahead prep—assemble earlier and bake later.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 3g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 115mg
