Tomato, Rice, and Chicken Thigh Casserole

Ingredients and Weight:

• 3-pound package of boneless, skinless chicken thighs
• 2 cups uncooked white rice
• 28 ounces (1 can) diced tomatoes (undrained)
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 can (10.75 ounces) of cream of mushroom soup
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 1 hour

Difficulty Level:

• 2 (Simple)

Preparation Method Steps:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Season chicken thighs with salt and pepper and sear them in a large skillet until golden brown on both sides.
3. In a 9x13-inch baking dish, combine the rice, tomatoes, onion, green bell pepper, red bell pepper, and cream of mushroom soup.
4. Place the seared chicken thighs on top of the rice mixture.
5. Sprinkle shredded cheddar cheese on top.
6. Bake for 1 hour, or until the chicken is cooked through and the rice is tender.

Nutritional Information:

• Calories: 350 per serving
• Protein: 25 grams per serving
• Carbohydrates: 30 grams per serving
• Fat: 15 grams per serving

Dish Characteristics:

• Creamy and flavorful
• Comforting and satisfying
• Easy to make and perfect for a weeknight meal or casual gathering

User Comments:

• "This casserole was a hit with my family! The chicken was juicy and flavorful, and the rice was cooked to perfection."
• "I love that this dish is so easy to make and can be customized to your own tastes."
• "The tomato, rice, and chicken combination is a classic combination that never disappoints."

Special Precautions and Tips:

• Be sure to cook the chicken thighs until they reach an internal temperature of 165 degrees F (74 degrees C) to ensure they are safe to eat.
• If you don't have any cream of mushroom soup on hand, you can substitute with cream of chicken or cream of celery soup.
• For a cheesy casserole, use more shredded cheddar cheese or add a sprinkle of Parmesan cheese before baking.