Easy Chicken and Rice Casserole

Ingredients

• Extra-virgin olive oil, for baking dish
• 2 c. white rice, rinsed well and drained
• 1 large onion, chopped
• 2 c. low-sodium chicken broth
• 2 (10.5-oz.) cans cream of mushroom soup
• Kosher salt
• Freshly ground black pepper
• 4 large bone-in, skin-on chicken thighs (about 2 lb.)
• 2 tbsp. melted butter
• 2 tsp. fresh thyme
• 1 clove garlic, finely minced 
• 1 tbsp. freshly chopped parsley, for garnish

Directions

1. Step 1Preheat oven to 350° and grease a 9″-x-13″ baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper. 
2. Step 2Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper. 
3. Step 3Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through. Turn oven to broil and broil until chicken is golden, 3 to 5 minutes.
4. Step 4Garnish with parsley before serving.