My family swears by this on those nights where everyone comes home starving and tired. I made it once on a whim during a hectic workweek and now it is our go-to when I need dinner and sanity saved at the same time.
Ingredients
- White rice: Two cups, choose a long grain variety for fluffy texture and not too sticky results
- Condensed French onion soup: Adds rich beefy onion flavor, grab a quality brand like Campbells for depth
- Condensed beef consomme: Extra savoriness and keeps the rice from drying out
- Baby portobello mushrooms: Eight ounces, roughly chopped for earthiness, pick firm and dry mushrooms with no slimy spots
- Grated Pecorino Romano or Parmesan: One cup total, divided, both bring bold nutty flavor and help the casserole brown beautifully, choose a block and grate it yourself for best melt
- Butter: One stick, cut up for even melting, ensures creaminess and golden edges, use real butter for best flavor
- Boneless skinless chicken thighs: Two pounds for juiciness and flavor, thighs stay moist through baking
- Kosher salt and freshly ground black pepper: Flavor boosters, use fresh cracked pepper for best taste
- Garlic powder and onion powder: Easy allium layers without extra chopping, use fresh jars for the brightest flavor
- Paprika: For a warm sweet undertone and extra color
- Chopped parsley: Completely optional for a burst of freshness and prettier presentation, use fresh flat leaf parsley if possible
Instructions
- Prep the Baking Dish:
- Use a nine by thirteen inch baking dish for perfect rice texture. Stir together the raw rice, French onion soup, beef consomme and chopped mushrooms right in the dish and gently spread in an even layer. This ensures the rice absorbs all the flavor evenly.
- Layer Cheese and Butter:
- Evenly sprinkle three fourths cup of the grated cheese over the rice mixture. Dot the surface with all the butter pieces. Laying out the butter like this means every bite ends up rich and luscious as it bakes.
- Season and Add Chicken:
- Lay out the chicken thighs on a clean surface and season all over with salt, pepper, garlic powder, onion powder and paprika. Place the seasoned chicken directly over the cheese and butter in an even layer. This allows the chicken juices to drip into the rice as it cooks.
- Finish Layering and Cover:
- Sprinkle the remaining cheese over the chicken. Tightly cover the baking dish with foil. This traps in moisture so the rice cooks through perfectly and soaks up all the flavors.
- Bake Covered:
- Place the dish in a preheated three hundred fifty degree oven and bake covered for forty five minutes. The steam created under the foil helps the rice get tender and melds all the flavors.
- Final Bake and Brown:
- Uncover and bake for another twenty minutes until the top is golden and any liquid is absorbed. The edges should be bubbling and the cheese lightly crisped.
- Rest and Garnish:
- Remove from the oven and let the casserole rest for at least five minutes before serving. Sprinkle with fresh chopped parsley if you want a little brightness before bringing to the table.
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