“Creamy Chicken and Sun-Dried Tomato Rice Casserole”

When I cook I’m always thinking about Mom’s recipes. When I came up Creamy Chicken and Sun-Dried Tomato Rice Casserole she was on my mind. I remember one of our favorite family meals was her Chicken and Mushroom Casserole. There is no doubt she would have loved this recipe. Her recipe was creamy and never dry, full of flavor and with tender chicken baked to golden brown. I can almost taste her recipe. Yum, yum!

Made with chicken thighs nestled in a mixture of cream of mushroom soup, long grain rice, tangy, sun-dried tomatoes, one of my favorite seasonings (Vegeta), and a little butter. This chicken recipe is easy on a busy weeknight, ready in about 2 hours. Go ahead, do some laundry, help kids with homework, throw together a quick salad and dinner will be ready. I love this full of flavor, one dish recipe and you will too. Use chicken breast if you like instead of chicken thighs. Let me know if you make my recipe for Creamy Chicken and Sun-Dried Tomato Rice Casserole or share a favorite version. Happy Eating!

Creamy Chicken and Sun-Dried Tomato Rice Casserole

Creamy Chicken and Sun-Dried Tomato Rice Casserole

1 cup uncooked long grain white rice

2 cans (10 3/4 oz.) cream of mushroom soup

1 1/2 cups water

2 1/2 t. Vegeta All-Purpose Seasoning (Found in the Polish Food Section)

1/2 cup Bella Sun Luci Sun-Dried Tomatoes Halves, chopped

6 bone-in chicken thighs with skin, trimmed of excess fat

2 T. melted butter

2 t. paprika

Salt and black pepper to taste

Preheat oven to 325 degrees. Spray 13×9 inch baking dish with non-stick cooking spray. In a large bowl, combine thoroughly uncooked rice, soup, water, Vegeta, and sun-dried tomatoes. Pour into baking dish.

Lightly sprinkle chicken with salt and black pepper. Place chicken thighs, skin side up over rice mixture. Brush chicken with melted butter and drizzle remaining butter over chicken. Sprinkle top with paprika. Cover tightly with foil.

Bake for 1 1/2 hours. Uncover casserole and bake an additional 20-30 minutes until chicken is fork tender, juices run clear and top becomes golden brown and crisp.

Note: Boneless chicken breasts or thighs can be used in place of bone-in chicken thighs. However, leaving the skin on keeps the chicken moist. You can omit water and Vegeta seasoning and use 1 1/2 cups chicken broth if you prefer