Death Chicken

Indulge your taste buds with "Death Chicken," a one-pan wonder that brings bold flavor and comforting textures to your dinner table. This hearty casserole combines tender, golden-seared chicken thighs with creamy mushroom-infused rice, smoky bacon, and a gooey layer of melted cheddar cheese. The rice, toasted with garlic and onion, absorbs the richness of chicken broth and herbs like thyme and paprika for a delectably savory base. Topped with crispy bacon and fresh parsley for a vibrant finish, this dish bakes to perfection in under an hour, making it ideal for busy weeknights or cozy family meals. Elevate your comfort food game with this irresistibly flavorful and satisfying recipe!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 6 pieces boneless, skinless chicken thighs
• 1 cups uncooked long-grain white rice
• 2 cups chicken broth
• 1 cups cream of mushroom soup
• 1 medium, finely diced onion
• 3 minced garlic cloves
• 4 strips, chopped bacon
• 1 teaspoons paprika
• 1 teaspoons dried thyme
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons olive oil
• 1 cups shredded cheddar cheese
• 2 tablespoons, chopped (optional for garnish) parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a heavy skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pan.

Step 3

Season the chicken thighs with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of paprika. Add the chicken thighs to the skillet with the bacon fat, searing for 2-3 minutes per side until golden brown. Remove the chicken and set aside (the chicken will finish cooking in the oven).

Step 4

In the same skillet, add olive oil if needed and sauté the diced onion and minced garlic until fragrant and softened, about 3 minutes.

Step 5

Stir in the uncooked rice, and toast it lightly for 2 minutes to develop its flavor. Mix in the thyme, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Step 6

Add the chicken broth and cream of mushroom soup to the skillet, stirring well until combined. Let the mixture simmer gently for 2-3 minutes.

Step 7

Transfer the rice mixture into a greased 9x13-inch baking dish. Arrange the seared chicken thighs on top of the rice mixture.

Step 8

Cover the dish tightly with aluminum foil and bake in the preheated oven for 35-40 minutes.

Step 9

Carefully remove the foil, sprinkle the shredded cheddar cheese and crispy bacon over the top, and return to the oven to bake, uncovered, for an additional 10 minutes or until the cheese is melted and bubbly.

Step 10

Remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving if desired.

Nutrition Facts

Serving size	(1877.7g)

Amount per serving	% Daily Value*
Calories	3120.6

Total Fat 152.8g	0%
Saturated Fat 53.6g	0%
Polyunsaturated Fat 8.3g
Cholesterol 912.7mg	0%
Sodium 6179.1mg	0%
Total Carbohydrate 204.0g	0%
Dietary Fiber 7.4g	0%
Total Sugars 15.3g
Protein 225.1g	0%

Vitamin D 116.6IU	0%
Calcium 1230.1mg	0%
Iron 11.9mg	0%
Potassium 2907.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.5%

Protein: 29.1%

Carbs: 26.4%