Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1.5 cups long-grain white rice, uncooked
- 1 can (10.5 oz) condensed cream of chicken soup
- 2 cups chicken broth (or water with a bouillon cube)
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme (optional)
- Salt and black pepper to taste
- 1 tablespoon butter or oil for greasing the pan
Instructions
- Preheat your oven to 375°F (190°C). Take a 9×13 inch baking dish and grease it thoroughly with butter or non-stick cooking spray. This ensures the rice doesn’t stick to the bottom and makes cleanup much faster later on.
- In the prepared baking dish, pour in the uncooked white rice, the can of condensed cream of chicken soup, the chicken broth, garlic powder, onion powder, and dried thyme. Stir everything together directly in the pan until the soup is well incorporated into the broth and there are no large clumps.
- Season your chicken pieces with salt and pepper. Stir the chicken and the frozen mixed vegetables into the rice mixture. Spread everything into an even layer so the chicken is submerged in the liquid. This ensures the meat stays juicy while the rice absorbs all the flavor.
- Cover the baking dish tightly with aluminum foil. This step is crucial because it traps the steam needed to cook the rice. Place the dish in the oven and bake for 45 minutes. Remove the foil during the last 5 minutes if you want the top to brown slightly. Check that the rice is tender and the chicken is fully cooked (internal temperature of 165°F).
- Remove the casserole from the oven and let it sit, covered, for about 5 minutes. This resting period allows the rice to finish absorbing any remaining liquid and helps the flavors meld. Fluff the rice slightly with a fork before serving warm to your family.
- Cook Time: 55 minutes