 |  w/ simple Spinach Salad |  after baking |
 ingredients |  trim the skin & fat off |  ready to bake |
When the nights turn cool, this comfort dinner like my mom used to make in the 50s-60s is perfect! She didn't have the option of low/no-fat cream soups then, but that's what I use now. Just add a green salad (we had a Spinach Salad this night) and you're good to go!
Creamy CHICKEN THIGHS and RICE CASSEROLE
4 bone-in skin-on chicken thighs
1-1/2 cups long-grain white rice (not cooked ~ not Minute rice)
1-1/4 cups water…………………………2 TB melted butter
1 can cream of whatever you like soup (non / low-fat is fine)
Kosher or Pink Himalayan salt and pepper to taste
1 tsp smoked paprika…………………..1/4 tsp curry powder
1-2 TB chopped fresh parsley (or whatever herb you like)
buttery non-stick cooking spray
***
Preheat oven to 350 degrees. Spray a 10” square pan with the buttery non-stick spray and set aside.
Whisk together the water, soup, salt & pepper, paprika & curry powder in a bowl. Then stir in the rice. Put this in the bottom of your prepared pan.
Put the the chicken pieces on top of the rice mixture ~ and drizzle with the butter. Cover with foil and bake for about 1 hour & 15 minutes. Uncover and bake for an additional 20-25 minutes until all of the liquid is absorbed and chicken is browned (and the skin is a little crispy). Sprinkle with your herb before serving.
Serves 2-4 (depends how many pieces of chicken each member of your family eats ~ but just double the recipe for more people and put into 9x13” pan)
Creamy CHICKEN THIGHS and RICE CASSEROLE
4 bone-in skin-on chicken thighs
1-1/2 cups long-grain white rice (not cooked ~ not Minute rice)
1-1/4 cups water…………………………2 TB melted butter
1 can cream of whatever you like soup (non / low-fat is fine)
Kosher or Pink Himalayan salt and pepper to taste
1 tsp smoked paprika…………………..1/4 tsp curry powder
1-2 TB chopped fresh parsley (or whatever herb you like)
buttery non-stick cooking spray
***
Preheat oven to 350 degrees. Spray a 10” square pan with the buttery non-stick spray and set aside.
Whisk together the water, soup, salt & pepper, paprika & curry powder in a bowl. Then stir in the rice. Put this in the bottom of your prepared pan.
Put the the chicken pieces on top of the rice mixture ~ and drizzle with the butter. Cover with foil and bake for about 1 hour & 15 minutes. Uncover and bake for an additional 20-25 minutes until all of the liquid is absorbed and chicken is browned (and the skin is a little crispy). Sprinkle with your herb before serving.
Serves 2-4 (depends how many pieces of chicken each member of your family eats ~ but just double the recipe for more people and put into 9x13” pan)
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