Description
A one-bowl American casserole with tender chicken, creamy rice, and a golden cheese crust. Baked effortlessly in a single pan, it requires no recipe checks during cooking for foolproof results.
Ingredients
Chicken Thighs, boneless skinless (1.5 lbs / 6 pieces)
Vegetable Broth (3 cups, low-sodium preferred)
White Rice (long-grain), uncooked (1.5 cups)
Shredded Cheddar Cheese (2 cups, reduced-fat optional)
Heavy Cream (1/3 cup, evaporated milk substitute)
Butter (2 tbsp, coconut oil for dairy-free)
Diced Onion (quantity unspecified, standard amount)
Salt and pepper to taste
Instructions
Preheat oven to 325°F (165°C)
Drain and pat dry chicken thighs
Sauté diced onions in 1 tbsp butter until translucent
Mix rice with broth, cream, salt, and pepper
Place cooked onions at the bottom of a casserole dish
Add rice mixture over onions, smoothing surface
Arrange chicken thighs atop rice, overlapping slightly
Top with shredded cheese and remaining butter
Seal casserole with aluminum foil
Bake 35 minutes without opening the oven
Remove foil, rotate dish, return to oven
Cook 10 minutes until top is golden brown
Notes
Bake on lower rack for even heat distribution
Use a digital kitchen scale for precise rice measurements
Add garlic or herbs to the rice layer for extra flavor
- Prep Time: 30
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 0g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g