🍗 Oven-Baked Chicken Continental
Ingredients
- 4–6 bone-in, skin-on chicken thighs or chicken breasts
- 1½ cups long-grain white rice, uncooked
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1½ cups chicken broth
- 1 cup sliced mushrooms, optional
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter, melted
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ¾ teaspoon salt, or to taste
- ½ cup shredded Parmesan or cheddar cheese, optional
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Prepare the rice mixture: In a bowl, whisk together the cream of mushroom soup, cream of chicken soup, and chicken broth until smooth. Stir in the uncooked rice, onion, garlic, and mushrooms.
- Season the chicken: Pat the chicken dry. Rub with melted butter, then season both sides with paprika, garlic powder, onion powder, thyme, salt, and pepper.
- Assemble: Spread the rice mixture evenly in the prepared baking dish. Place the seasoned chicken pieces on top, skin-side up.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for 20–30 minutes, or until the chicken is golden and reaches an internal temperature of 165°F (74°C). The rice should be tender and creamy.
- If using cheese, sprinkle it over the rice during the final 5 minutes of baking.
- Rest for 10 minutes before serving. Garnish with fresh parsley.
🍽️ Serving Tip
Serve with steamed green beans, roasted vegetables, or a crisp green salad. Spoon plenty of the creamy mushroom rice onto each plate alongside the chicken.
Serves: 4–6
Prep Time: 15 minutes
Bake Time: 65–75 minutes
Total Time: About 1 hour 30 minutes