Buttery Oven-Baked Chicken & Rice
Ingredients
- 6 Boneless Skinless Chicken Thighs chopped into pieces
- 1 can Cream of Chicken Soup
- 1½ C. Chicken Broth plus extra if needed
- ½ C. Warm Water
- ½ stick Butter sliced
- 1½ C. Extra Long White Grain Rice uncooked
- ½ tsp. Better Than Bouillon (Roasted Chicken flavor) optional; omit if broth is salty
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- Black Pepper to taste
- Paprika optional; to taste
Instructions
- Preheat oven to 350°
- Spray 9x13 Baking Dish
- Cut approximately 1½ pounds of boneless, skinless chicken thighs into chunky pieces.
- Mix your rice, soup, broth, water, Better Than Bouillon, and seasonings in a bowl and pour into baking dish.
- Stir the raw chicken pieces directly into the rice mixture, distributing them evenly.
- Add the sliced butter over the top.
- Cover tightly with foil and bake at 350°F.
- Start checking around 50 minutes. Continue cooking until the rice is tender and the chicken pieces reach 165°F internally.
- Check rice; if firm or dry, add a splash of hot broth, cover, and bake in 10–15-minute increments until tender.
Notes
If you don't have heavy duty foil, double layer your foil to keep moisture in. Cooking time varies with thigh size and baking dish; check both rice tenderness and chicken temperature.