How To Make One Pan Baked Chicken and Rice Casserole
Served with brown rice and mixed with veggies, our baked chicken and rice casserole recipe is surely flavorful and healthy, can be cooked in just one pan!
- 4ozchicken thighs,(6 pieces) boneless, skinless
- 1½cupsbrown rice
- 3cupschicken stock,boiling hot
- salt and pepper,to taste
- 12ozfrozen peas,(1 bag)
Preheat the oven to 375 degrees F.
Scatter the rice on the bottom of the pan.
Layer chicken on top.
Season the whole pan generously with salt and pepper.
Scatter the carrots between the chicken pieces.
Scatter bits of the butter around the pan, if desired.
Pour the boiling hot stock on top gently.
Wrap tightly with foil. Cook for 65 minutes.
Right when coming out of the oven, toss with frozen peas.
Let sit for 3 to 4 minutes.
For larger boneless chicken thighs, cook for 1 hour and 30 minutes. meanwhile, for larger bone-in chicken tights, cook for 1 hour and 45 minutes.
- Calories: 599.27kcal
- Fat: 15.48g
- Saturated Fat: 6.05g
- Trans Fat: 0.26g
- Monounsaturated Fat: 5.27g
- Polyunsaturated Fat: 2.70g
- Carbohydrates: 95.16g
- Fiber: 13.05g
- Sugar: 17.86g
- Protein: 21.36g
- Cholesterol: 48.45mg
- Sodium: 1396.08mg
- Calcium: 134.64mg
- Potassium: 1319.40mg
- Iron: 4.02mg
- Vitamin A: 2038.72µg
- Vitamin C: 29.05mg
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