Smothered Chicken and Rice Casserole | 1-Pot, Crowd-Favorite Dinner
This casserole-style smothered chicken and rice is a hearty and comforting dish made with tender chicken thighs, creamy soups, mushrooms, and brown rice for an easy, oven-baked meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
- 4 skin-on bone-in chicken thighs
- ½ teaspoon mustard powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil, divided
- ½ cup finely chopped yellow onion
- 2 garlic cloves, minced
- Non-stick cooking spray
- 1 can cream of mushroom soup
- 1 can condensed cream of chicken soup
- 2 cups sliced mushrooms
- 1 cup milk
- 2 cups uncooked minute brown rice
- 2 tablespoons dry parsley
Instructions
1. Season chicken thighs with mustard powder, paprika, onion powder, salt, and pepper on both sides. Preheat oven to 350°F.
2. Cook the brown rice according to package instructions, either in the microwave or on the stovetop.
3. In a medium skillet, heat 1 tablespoon of olive oil. Brown chicken thighs skin side down for 4 minutes, then flip and brown for another 4 minutes. Transfer to a plate.
4. Add the remaining tablespoon of olive oil to the skillet and sauté chopped onion and minced garlic for about 3 minutes until fragrant.
5. Spray a 9×13-inch casserole dish with non-stick cooking spray. Add the cooked brown rice as the base layer.
6. Place the browned chicken thighs on top of the rice in the casserole dish.
7. In a large bowl, mix together sautéed onions and garlic, cream of mushroom soup, cream of chicken soup, milk, sliced mushrooms, salt, and pepper.
8. Pour the soup mixture over the chicken and rice, spreading evenly.
9. Sprinkle dry parsley over the top. Cover the casserole with foil and bake for 45 minutes.
10. Uncover and bake for an additional 20 minutes until the top is slightly browned and bubbling.
11. Remove from oven and let rest for a few minutes before serving.
Notes
You can substitute minute white rice if preferred, but cooking times may vary slightly.
For added flavor, try using fresh herbs like thyme or rosemary in place of or in addition to the parsley.
Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the microwave or oven.