Chicken Dirty Casserole isn’t dirty at all; it might just have the purest poultry flavors you can imagine! It gets its name from the use of cream of mushroom soup and the aromatic herbs and spices infused into each bite, giving the rice a distinct look. But the taste of that tender rice is something to behold! That doesn’t even begin to cover the juicy, fatty, deeply savory chicken thighs roasted to perfection and broiled to a lovely golden brown. You don’t need to get your hands dirty to make a fantastic meal; you just need Chicken Dirty Casserole.
Ingredients
- extra-virgin olive oil, to taste, for greasing 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 large 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
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish with the olive oil.
Step 3 –Add the rice, the onion, the broth, and the cream of mushroom soup to the prepared baking dish, stirring to combine.
Step 4 –Season the rice mixture with the salt and the pepper.
Step 5 –Place the chicken thighs skin-side up in the rice mixture.
Step 6 –Brush the chicken with the melted butter.
Step 7 –Sprinkle the chicken dish with the thyme and the garlic and season with the salt and the pepper.
Step 8 –Cover the dish with foil and bake for 1 hour.
Step 9 –Uncover and bake until the rice is tender, and an instant thermometer inserted into the thickest part of the chicken reads 165 degrees F, about 30 minutes.
Step 10 –Turn the oven to broil and broil until the chicken is golden on top, about 3-5 minutes.
Step 11 –Garnish with the parsley and serve.
