Chicken and Brown Rice Casserole
This hearty Chicken and Brown Rice Casserole promises comforting flavors, and a delicious and satisfying meal for you and your loved ones.
Servings 8 servings
Calories 418kcal
Ingredients
- 1 ½ cups brown rice - raw, uncooked
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 chicken thighs bone-in
- 3 ¼ cups chicken broth heated to boiling
- 12 ounces peas and carrots thawed
Instructions
- Preheat the oven to 375 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
- Place the rice into the bottom of the casserole dish.
- In a small bowl, mix the seasonings. Sprinkle half of the seasoning blend over the rice.
- Place the chicken thighs into the casserole dish. Sprinkle the chicken thighs with the remaining seasoning blend.
- Carefully pour the boiling chicken broth around the chicken.
- Cover the casserole dish with aluminum foil, sealing tightly.
- Bake for 1 hour 15 minutes. Remove the aluminum foil and add the vegetables, shifting the chicken to mix the peas and carrots into the rice.
- Place the casserole back into the oven, and bake uncovered, for 15 minutes or until the chicken thighs are cooked through.
Notes
Baking time is based on large chicken thighs. Smaller chicken thighs will require less time.
Chicken legs can be used instead of the chicken thighs.
Chicken breasts may also be used but will not take as long to cook.
Nutrition
Serving: 1serving | Calories: 418kcal | Carbohydrates: 34g | Protein: 25g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 442mg | Potassium: 504mg | Fiber: 3g | Sugar: 0.2g | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg | Net Carbohydrates: 31g