1.5 lbs boneless, skinless chicken breasts or thighs
1 tbsp olive oil
1 small onion, diced
2 medium apples (firm, tart variety like Granny Smith recommended),
cored and chopped into wedges
1 can (10.5 oz) condensed cream of mushroom soup
2 cups chicken broth
1 cup uncooked long-grain white rice
1 tbsp Dijon mustard
1 tsp dried thyme or sage
Salt and black pepper to taste
Optional: 1/4 cup grated Parmesan cheese or cheddar cheese for
topping
frozen apple juice concentrate
Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Sauté Aromatics: In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the chopped apples and cook for another 2 minutes until they begin to soften slightly.
Combine Ingredients: In the prepared baking dish, whisk together the cream of mushroom soup, chicken broth, uncooked rice, Dijon mustard, dried thyme, salt, and pepper. Stir in the sautéed onions and apples.
Add Chicken: Pat the chicken pieces dry and season with salt and pepper. Nestle the chicken into the rice mixture in a single layer.
Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 1 hour, or until the rice is nearly tender and the chicken is cooked through.
Bake Uncovered: Remove the foil. If desired, sprinkle the top with Parmesan or cheddar cheese. Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, until the cheese is melted and the chicken is well-browned.
Rest and Serve: Let the casserole rest for 5-10 minutes before serving. Fluff the rice with a fork and garnish with fresh parsley if desired