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Chicken Legs and Rice Casserole

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Ingredients Method Notes

Ingredients
  

  • oven safe 9X13 dish
  • 7 bone-in, skin-on Chicken Legs
  • 1 & 1/2 cups Rice
  • 1 small yellow onion, diced
  • 3 cloves Garlic, peeled, chopped finely
  • 1 can of Cream of Chicken Soup
  • 2 & 1/2 cups (20 ounces) Low Sodium Chicken Broth
  • 2 tablespoons Olive Oil or Butter or combo
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Paprika
  • 1 teaspoon dry Italian Seasoning
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Turmeric

Method
 

  1. set oven to 350 degrees.
    In a small bowl, combine: garlic powder, onion powder, paprika, italian seasoning, salt and pepper. set aside.
    wash and pat dry chicken. Coat with garlic mix.
    Heat 2 tablespoons of butter in fry pan. Sear chicken for 4-5 minutes, turning chicken over. Remove chicken. set aside.
    Use same pan and add remaining butter/oil. Saute onions and garlic for about 4 minutes. set aside.
    Rinse the rice in a collander. set aside.
    in a large bowl, combine broth with turmeric, then add the soup and onion. once combined, add the rice.
    Spread the rice into the 9X13 dish. Add the chicken on top of the rice, and make sure they do not overlap.
    Cover with tin foil and bake 45-50 minutes. Then remove and take off the tin foil and bake for an additional 15-20 minutes. Make sure chicken is done at 165 degrees and the rice is tender.
    Remove from oven and let it rest for 5 minutes.

Notes

Start this recipe at least 2 hours prior to your dinner time.