2. Prepare the Casserole Dish
Spray a 9×13-inch baking dish with non-stick cooking spray. This will make cleanup easier later.
3. Layer the Ingredients
Spread the uncooked rice evenly in the bottom of the baking dish. Place the chicken breasts (or thighs) on top of the rice, ensuring they are spaced out evenly.
4. Mix the Sauce
In a medium bowl, whisk together the cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, dried thyme, paprika, salt, and pepper. Once everything is well combined, pour the sauce mixture over the chicken and rice, making sure the rice is evenly covered with the sauce.
5. Cover and Bake
Cover the baking dish tightly with aluminum foil. This is key to ensuring the rice cooks perfectly without drying out or burning. Place the dish in the preheated oven and bake for 1 hour. Resist the urge to peek during baking—this is the “no-peek” part that keeps the casserole moist and tender.
6. Add the Topping (Optional)
After 1 hour of baking, remove the foil and check if the rice is fully cooked. If the rice is tender and the chicken is cooked through, you can sprinkle the shredded cheese on top (if using) and return the casserole to the oven, uncovered, for an additional 5-10 minutes until the cheese is melted and bubbly. For an extra crunch, top with crushed crackers or breadcrumbs and bake for another 5 minutes.
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