Best Baked Chicken and Rice Casserole

Ingredients

Scaled for your household (6 portions) · original serves 6

• Jasmine rice2 cup
• Brown onion1
• Butter6 tbsp
• Plain flour2 tbsp
• Chicken stock4 cup
• Cooking cream1 cup
• Salt1 tsp
• Black Pepper½ tsp
• Chicken thigh fillets5
  skin on)
• Italian Seasoning2 tsp
• Garlic cloves½ tsp
• Paprika½ tsp

Method

1. 1

   Preheat oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking dish. Dice 1 medium white onion; then melt 6 tablespoons salted butter.

2. 2

   In the prepared baking dish, mix together 2 cups long grain white rice, the diced onion, 3 tablespoons of the melted butter,; then 2 tablespoons all-purpose flour. mix until the flour is fully incorporated and no white specks remain. Spread the rice mixture evenly over the bottom of the dish.

3. 3

   Pour in 4 cups chicken broth, 1 cup heavy cream, 1 teaspoon salt,; then 1/2 teaspoon black pepper mix gently to mix together.

4. 4

   Place 5 to 6 chicken thighs, skin-side up, evenly over the rice mixture. Brush the chicken thighs with the remaining 3 tablespoons melted butter. scatter the chicken evenly with 2 teaspoons Italian seasoning, 1/2 teaspoon garlic powder,; then 1/2 teaspoon paprika.

5. 5

   Put the lid on the baking dish tightly with aluminum foil. Bake for 1 hour.

6. 6

   Remove the foil. Bake for an additional 30 minutes, or until the rice is tender, the chicken reaches an internal temperature of 165°F (74°C),; then the skin is crisp and golden. For extra crispy skin, place the dish under the broiler for 2 to 3 minutes.