Description
A comforting and hearty chicken rice casserole made without cheese, featuring tender chicken, fluffy rice, and savory vegetables baked to perfection.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup long grain white rice, uncooked
2 1/2 cups low sodium chicken broth
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup frozen peas
1 cup sliced mushrooms
1 medium carrot, peeled and diced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large oven-safe skillet or casserole dish over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the uncooked rice to the skillet and stir to coat with the oil and vegetables.
Pour in the chicken broth and stir to combine.
Add the chicken pieces, frozen peas, sliced mushrooms, and diced carrot to the skillet.
Sprinkle the dried thyme, dried parsley, salt, and black pepper evenly over the mixture.
Stir gently to distribute the ingredients evenly.
Cover the skillet or casserole dish tightly with a lid or aluminum foil.
Bake in the preheated oven for 40-45 minutes, or until the rice is tender and the chicken is cooked through.
Remove from the oven and let it rest, covered, for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes