Chicken Carrot Rice Casserole
Course: MainDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
50
minutes
Cook Mode
Keep the screen of your device on
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
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Yeah this was good.
One of our faves for sure! 🧡
I literally just shredded/froze 40lbs of carrots with this recipe in mind 😋
I use canned chicken: even simpler, still delicious! Never any leftovers; thanks for the recipe!
I’ve made this twice now for our game group and there are never any leftovers. Thank you for the delicious recipe!! I usually top it with panko for a little extra crunch.
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!
I saw this in your video and I’m going to put it on the menu this week!!
This looks delicious! I’m definitely making this for dinner tonight. Thank you!