Recipe Background
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!
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!
Ingredients
- 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
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish with the olive oil.
- Add the rice, the onion, the broth, and the mushroom soup into the prepared baking dish, stirring to combine.
- Season the mixture with the salt and the pepper.
- Place the chicken thighs, skin-side up, in the rice mixture.
- Brush the chicken with the melted butter.
- Sprinkle the chicken with the thyme and the garlic.
- Season the chicken with the salt and the pepper.
- Cover the dish with foil and bake for 1 hour.
- 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-1 hour.
- Turn the oven to broil and broil until the chicken is golden on top, about 3-5 minutes.
- Garnish with the parsley and serve!
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