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Easy Chicken and Rice Casserole with Onion Soup Mix

Chicken and rice casserole with onion soup mix bakes in one covered 9x13-inch dish for tender rice and juicy chicken thighs. Cream of mushroom soup and chicken broth make a savory base with minimal prep.
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Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Resting 10 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray
  • 1 can (10.5 oz) cream of mushroom soup condensed
  • 2.25 cups chicken broth low-sodium
  • 1 envelope (1 oz) onion soup mix dry
  • 1.5 cups long-grain white rice uncooked
  • 1.5 lb chicken thighs boneless, skinless; about 6
  • 0.25 tsp black pepper

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. In a large bowl, whisk together the cream of mushroom soup, chicken broth, and onion soup mix.
  4. Stir the rice into the soup mixture.
  5. Pour the rice mixture into the prepared dish.
  6. Arrange the chicken thighs on top.
  7. Sprinkle with the black pepper and cover the dish tightly with foil.
  8. Bake for 75 to 85 minutes, until the rice is tender and the thickest chicken thigh registers 165°F.
  9. Let the casserole rest, still covered, for 10 minutes before serving.

Notes

Keep the dish tightly covered while baking so the rice cooks evenly. Refrigerate leftovers for 3 to 4 days; freeze leftovers yes. For a gluten-free option, use certified gluten-free condensed cream of mushroom soup and onion soup mix.