Chicken & Rice Casserole
This was a dinnertime staple in the Brunner household. Good news: it’s also the easiest dish to make!
INGREDIENTS
1 cup rice
2 cups chicken stock
1 cup chopped carrots
1 cup chopped celery
1/2 cup diced onion
1/2 cup diced mushrooms
2 chicken breasts (with skin and bones)
2 chicken thighs (with skin and bones)
2 chicken legs
Salt and pepper
2 cups chicken stock
1 cup chopped carrots
1 cup chopped celery
1/2 cup diced onion
1/2 cup diced mushrooms
2 chicken breasts (with skin and bones)
2 chicken thighs (with skin and bones)
2 chicken legs
Salt and pepper
Instructions
Preheat the oven to 375*.
Put the first 6 ingredients into a 9×13 casserole dish and stir. Season the chicken with salt and pepper. Place the chicken on top of the rice and vegetables.
Cover the casserole dish tightly with aluminum foil and bake for an hour and 15 mins.
Check the dish after an hour. If most of the liquid has been absorbed by the rice, turn the oven to broil in order to get some color on the chicken skin. Watch the dish closely so that it doesn’t burn!
Note: Brown rice takes longer than white rice to cook, so the actual cook times can vary!
Put the first 6 ingredients into a 9×13 casserole dish and stir. Season the chicken with salt and pepper. Place the chicken on top of the rice and vegetables.
Cover the casserole dish tightly with aluminum foil and bake for an hour and 15 mins.
Check the dish after an hour. If most of the liquid has been absorbed by the rice, turn the oven to broil in order to get some color on the chicken skin. Watch the dish closely so that it doesn’t burn!
Note: Brown rice takes longer than white rice to cook, so the actual cook times can vary!
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