Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1.5 cups long-grain white rice, uncooked
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 can (10.5 oz) cream of mushroom soup
  • 2 cups low-sodium chicken broth
  • ½ cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups shredded sharp cheddar cheese
  • ½ cup panko breadcrumbs
  • 2 tbsp melted butter

Instructions:

  1. Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish with non-stick spray.
  2. In a large bowl, toss the chicken thigh pieces with salt, pepper, and olive oil until evenly coated.
  3. Spread the uncooked rice evenly across the bottom of the prepared baking dish.
  4. Arrange the seasoned chicken pieces on top of the rice layer.
  5. In the mixing bowl, whisk together the cream of mushroom soup, chicken broth, sour cream, garlic powder, and onion powder.
  6. Pour the cream mixture evenly over the chicken and rice, ensuring all corners are covered.
  7. Cover the dish tightly with aluminum foil and bake for 20 minutes.
  8. Remove the foil and sprinkle the shredded sharp cheddar cheese and the mixture of panko breadcrumbs and melted butter over the top.
  9. Return the dish to the oven uncovered and bake for 10-15 minutes until the cheese is bubbling and the crust is golden brown.