CHICKEN, METHOD, OVEN BAKED

Chicken Carrot Rice Casserole

3 comments

Chicken Carrot Rice Casserole

Recipe by Julia PachecoCourse: MainDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

50

minutes

Ingredients

  • 1 pound cubed chicken thighs (boneless & skinless)

  • 1 Ccupsbasmati rice

  • 3 Tbs olive oil

  • 1 yellow onion chopped

  • 3 shredded carrots

  • 2 cups chicken broth

  • 1/2 tsp paprika

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • Dash of salt and pepper

Directions

  • While the oven is pre heating to 450℉, in a hot large pan saute the onion with olive oil for about 3 minutes then add the carrots and continue to cook for another 3 -4 minutes minutes.
  • Add in the chicken and sprinkle the seasoning over it and cook for about 7 minutes.
  • Pour the contents from the pan into a casserole dish and add in the rice and broth. Give it a really good stir.
  • Bake covered for 40 minutes. Enjoy!

Recipe Video

3 Comments

  1. Clarissa

    This looks delicious! I’m definitely making this for dinner tonight. Thank you!

  2. I saw this in your video and I’m going to put it on the menu this week!!

  3. Caron Small

    I made this recipe and it was really good, so thank you so much for it! I used chicken breast as that’s what I had in my freezer, but I didn’t have any onion 😒 so added some frozen pepper slices instead (I looked in the store last week for another pack of sliced onions cos I was out but there were plenty of sliced mushrooms and some sliced peppers but alas no onions so I have had to make do without!) I also added some grated cheese on top for the last 5 mins of cooking and that was tasty! I can see me making this one again!

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