This One Pan Chicken and Rice Casserole is a hearty, healthy and easy dish the whole family will love! Who can resist a recipe that only needs one pan to bake in? I know I can’t. And that’s just what this recipe is—with just a few minutes of prep you toss all the ingredients into one pan and let it bake up nice and tasty. With a great mix of protein, veggies and fiber from the rice it’s not only delicious but fairly healthy too!

I love making this for a weekend dinner when I can just set it and forget it for the hour or so it needs to cook. It’s warm and comforting and tastes as good as any indulgent comfort food.

 

Ingredients (mix up order)

6 4 ounce boneless skinless chicken thighs

1 1/2 cups brown rice

3 cups chicken stock (boiling hot)

2 tablespoons butter (optional)

salt and pepper to taste

2 lbs sliced carrots

1 bag 12 oz. frozen peas
Directions

Preheat oven to 375 degrees.

Scatter rice on the bottom of a lightly greased 9×13 pan.

Layer chicken on top.

Season the whole pan generously with salt and pepper.

Scatter the carrots between the chicken pieces.

Scatter bits of the butter around the pan. (optional)

Pour the boiling hot stock on top gently.

Wrap tightly with foil

Cook for 65 minutes or until chicken is cooked through

Right when coming out of the oven, toss with frozen peas.

Let sit for 3-4 minutes.

Enjoy

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Recipe and image courtesy of Dinner Then Dessert.