Ingredients
Scale
- 1.5 lbs chicken thighs or drumsticks (the most affordable cuts)
- 2 cups long-grain white rice (uncooked)
- 1 can (10.5 oz) condensed cream of chicken soup (store brand is fine)
- 3 cups warm water or chicken bouillon broth
- 1 cup frozen peas and carrots
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter or oil
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick cooking spray to ensure the rice doesn’t stick to the bottom. Gather all your spices and open the canned soup so you are ready to assemble.
- In the prepared baking dish, combine the uncooked white rice, condensed cream of chicken soup, warm water (or broth), frozen peas and carrots, garlic powder, onion powder, salt, and pepper. Use a whisk or a large spoon to stir everything together until the soup is fully incorporated into the liquid and the rice is evenly distributed.
- Season your chicken pieces lightly with extra salt and pepper. Place the chicken pieces on top of the rice mixture, pressing them down slightly so they are nestled into the liquid. This ensures the chicken juices flavor the rice as it bakes. If using butter, place small dots of it on top of each chicken piece for a golden finish.
- Cover the baking dish tightly with aluminum foil. This step is crucial because the steam cooks the rice. Place the dish in the center rack of the oven and bake for 35 minutes. After 35 minutes, remove the foil and bake for an additional 10 minutes to let the chicken skin crisp up and the excess liquid absorb.
- Remove the casserole from the oven. Let it sit for 5 to 10 minutes before serving. This “rest time” allows the rice to finish absorbing the moisture, resulting in a fluffier texture. Fluff the rice around the chicken with a fork and serve immediately.
- Cook Time: 55 minutes