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Chicken Rice Casserole

Chicken Rice Casserole
Chicken Rice Casserole
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Chicken Rice Casserole

A childhood favorite casserole – adapted recipe from Delish. Very satiating too. Use either our A2 Grassfed Ghee or our Domestic Grassfed Ghee in this recipe.
Print Recipe
Servings: 4 people generously
Course: Main Course, Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1-2 tablespoons Simply Ghee; for greasing the baking dish & brushing thighs
  • 2 cups white Basmati rice, soaked overnight, rinsed well
  • 1 medium sweet yellow onion, chopped
  • 2 cups chicken broth, preferably home-made
  • 2 cans cream of mushroom soup, see note below
  • 4 large bone-in, skin on chicken thighs, about 2lbs
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon ground turmeric powder
  • 2 teaspoons Pluck All Purpose Seasoning
  • 2 tablespoons parsley
  • 2 large garlic cloves, chopped finely
  • 4 ounces mushrooms, brushed clean and sliced

Method
 

  1. Preheat the oven to 350F and grease a 9 x 13 baking dish with 1 teaspoon of Ghee.
  2. Add uncooked rice, onion, broth and cream of mushroom soup into a bowl and stir till well combined. Season with salt and pepper. Place into the baking dish.
  3. In a saute pan, melt the remainder of Ghee and brown the chicken thighs on both sides till they show some color. Remove from saute pan and place on top of the combined mixture. Brush thighs under and on top of skin with melted ghee.
  4. Sprinkle the thighs with turmeric, thyme leaves and minced garlic. Season with salt and pepper.
  5. Cover the dish with foil and bake for at least 1.25 hours. Uncover and bake for another 30-45 minutes or until the rice in the center is cooked. Can take longer depending on your oven heat.
  6. Under a low broiler, brown the entire dish till chicken looks golden – about 3-5 minutes. Keep an eye on it!
  7. When done, remove from oven, garnish with parsley and allow to rest for 15 minutes before serving.

Notes

This dish can also include some of your favorite frozen veggies, thawed like broccoli!
Also if want to use something other than “canned’ soup, you can saute mushrooms in butter, and over low heat add some sour cream, milk, and seasonings to make a creamy mushroom concoction. If you want to add any herbs or spices, choose any of the ones in this recipe.
The 365 Brand of Cream of Mushroom Soup at Whole Foods (in the cardboard carton) works well and it doesn’t have harmful ingredients in it.

Tried this recipe?

Let us know how it was!