Easy Chicken and Rice Casserole

INGREDIENTS

·         nonstick cooking spray

·         2 c. white rice

·         1 onion, chopped

·         2 c. chicken broth

·         2 cans cream of mushroom soup

·         kosher salt

·         Freshly ground black pepper

·         3 large bone in, skin on chicken thighs

·         2 tbsp. butter, melted

·         2 tsp. thyme

·         1 garlic clove, finely minced

·         1 tbsp. Chopped parsley, for serving

   

   DIRECTIONS

1.    Preheat oven to 350° and grease a 9"-x-13" baking pan with nonstick cooking spray.

2.    Place rice and onion into baking pan. Pour in the broth and soup and stir to combine. Season with salt and pepper.

3.    Place chicken thighs in rice mixture. Brush chicken with butter and sprinkle with thyme and garlic. Season with salt and pepper again.

4.    Cover dish with foil and bake for 1 hour. Uncover and bake for 30 minutes more, until the rice is cooked and the chicken is golden. Top with parsley and serve.