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
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 mushroom soup into the prepared baking dish, stirring to combine.
Step 4 –Season the 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 with the thyme and the garlic.
Step 8 –Season the chicken with the salt and the pepper.
Step 9 –Cover the dish with foil and bake for 1 hour.
Step 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-1 hour.
Step 11 –Turn the oven to broil and broil until the chicken is golden on top, about 3-5 minutes.
Step 12 –Garnish with the parsley and serve!
