She’s reliable, she’s comforting, and she doesn’t hang out at the gastro pubs. Main Squeeze Casserole will quickly become the love of your casserole life! When succulent chicken thighs are tenderly baked on a bed of creamy, beautifully seasoned rice with a touch of sharp lemon, you will quickly fall for that “bring home to Mom” kind of taste. Tell everyone you know about this Main Squeeze Casserole. It will truly be love at first bite (sight)!
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon lemon zest, divided
- kosher salt, to taste
- ground black pepper, to taste
- 4 small or 3 large chicken thighs, bone-in and skin-on
- 3 tablespoons extra-virgin olive oil
- 1 (10.2-ounce) can condensed cream of chicken soup
- 1 cup chicken stock
- 3/4 cup long-grain white rice
- 2 cloves garlic, grated or minced
- 1 lemon, sliced into wheels
- basil, optional, to taste, thinly sliced, for garnish
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease an 8×11-inch baking dish.
Step 3 –In a large shallow bowl, add the flour, the parmesan cheese, the garlic powder, the onion powder, 1/2 of the lemon zest, the salt, and the black pepper and whisk to combine.
Step 4 –Add the chicken thighs to the flour mixture and toss until they are coated on all sides.
Step 5 –Transfer the chicken thighs to a large platter.
Step 6 –In a large skillet over medium-high heat, add the olive oil until it is shimmering but not smoking.
Step 7 –Add the coated chicken thighs skin-side down to the heated olive oil and sear them on both sides until golden, about 6 minutes per side.
Step 8 –Transfer the seared chicken thighs to a clean, large platter.
Step 9 –In a clean large bowl, add the cream of chicken soup, the chicken stock, the white rice, the garlic, and the remaining lemon zest and stir to combine.
Step 10 –Add the rice mixture to the bottom of the prepared baking dish, spreading it out evenly.
Step 11 –Top the rice mixture with the seared chicken thighs.
Step 12 –Add the lemon wheels on top of each of the chicken thighs.
Step 13 –Cover the dish with foil and bake until the chicken thighs reach an internal temperature of 165 degrees F, the juices run clear, and the rice is tender, about 40 minutes-1 hour.
Step 14 –Discard the foil and bake until the chicken thighs have a deep color, about 5-10 minutes.
Step 15 –Transfer the casserole from the oven to a wire rack and sprinkle it with the sliced basil.
Step 16 –Let the casserole sit for 10 minutes.
Step 17 –Stir the rice mixture and taste for seasoning, adding the salt and the pepper, as needed.
Step 18 –Serve.
