extra-virgin olive oil, for the baking dish
2 cups white rice, rinsed well and drained
1 large onion, chopped
2 cups low-sodium chicken broth
2 (10.5-ounce) cans cream of mushroom soup
kosher salt, to taste
freshly ground black pepper, to taste
4 chicken thighs, bone-in and skin-on
2 tablespoons butter, melted
2 teaspoons fresh thyme
1 clove garlic, finely minced
1 tablespoon parsley, freshly chopped, for garnish
1 Preheat the oven to 350 degrees F.
2 Grease a 9x13-inch baking dish with the olive oil.
3 Add the rice, the onion, the broth, and the mushroom soup into the prepared baking dish, stirring to combine.
4 Season the mixture with the salt and the pepper.
5 Place the chicken thighs, skin-side up, in the rice mixture.
6 Brush the chicken with the melted butter.
7 Sprinkle the chicken with the thyme and the garlic.
8 Season the chicken with the salt and the pepper.
9 Cover the dish with foil and bake for 1 hour.
10 Remove the foil from the dish and bake until the rice is tender and the chicken is cooked through at 165 degrees F internally, about 30 minutes to 1 hour.
11 Turn the oven to broil and broil until the chicken is golden on top, about 3 to 5 minutes.
12 Garnish with the parsley and serve!
Time: 1 hour 50 minutes
Yield: 4 servings
We all know the old story of bringing the teacher an apple to get in their good graces. But what if we had brought them a serving of Teacher's Pet Casserole instead? We probably could have kicked our feet up for the rest of the school year! A fluffy, savory, and creamy bed of rice pillows fatty, rich, and savory chicken thighs roasted to perfect juiciness and broiled to a delightful golden brown... how could anyone say no to that? Notes of herb and mushroom only add to the dish's delicious decorum. In other words, Teacher's Pet Casserole will become a favorite in your dining room, much to the chagrin of other casseroles who didn't do that!