Chicken Rice Casserole

This is a favorite of mine. There are similar recipes that use 'cream of' soups and dry onion soup mix but I try to avoid those whenever possible so I'm basically making my own versions of them. Of course you could use boneless chicken cutlets if you prefer and I sometimes do.

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 1 1⁄2 teaspoons onion powder
• 1 1⁄2 teaspoons garlic powder
• 1 1⁄2 teaspoons paprika
• 1  teaspoon cayenne pepper
• 2  tablespoons canola oil
• 4  lbs  bone-in chicken thighs, skin removed (around 8)
• 16  ounces mushrooms, roughly chopped
• 1  large onion, chopped
• 4  cups chicken broth
• 3  tablespoons water
• 2  tablespoons cornstarch
• 1 1⁄4 cups white rice
• 16  ounces  frozen vegetables (carrots, peas, corn, string bean combo)

Directions

1. Preheat oven to 375.
2. Combine spices in small bowl.
3. Season chicken with 1 teaspoon of the spice mixture and brown chicken in oil over medium heat in large saucepan, 5 minutes per side. Set aside.
4. Saute onions and mushrooms in 1 T oil in same saucepan over medium heat until browned, around 10 minutes. Pour into casserole dish.
5. Mix cornstarch into water in small bowl or measuring cup.
6. Heat broth in saucepan until simmering. Add cornstarch mixture. Stir until smooth and simmer for 5 minutes until it thickens slightly.
7. Pour broth into casserole.
8. Add rice and vegetables to casserole.
9. Add 1 teaspoon of spice mixture.
10. Stir well.
11. Put in chicken pieces. Sprinkle casserole with remainder of spices.
12. Cover with heavy duty foil, sealing edges tightly.
13. Bake for 1 hour 15 minutes.