Chicken Rice Casserole
photo by Oliver1010
- Ready In:
- 2hrs
- Ingredients:
- 13
- 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
- Preheat oven to 375.
- Combine spices in small bowl.
- 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.
- Saute onions and mushrooms in 1 T oil in same saucepan over medium heat until browned, around 10 minutes. Pour into casserole dish.
- Mix cornstarch into water in small bowl or measuring cup.
- Heat broth in saucepan until simmering. Add cornstarch mixture. Stir until smooth and simmer for 5 minutes until it thickens slightly.
- Pour broth into casserole.
- Add rice and vegetables to casserole.
- Add 1 teaspoon of spice mixture.
- Stir well.
- Put in chicken pieces. Sprinkle casserole with remainder of spices.
- Cover with heavy duty foil, sealing edges tightly.
- Bake for 1 hour 15 minutes.
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RECIPE SUBMITTED BY
Oliver1010
Huntington Station, New York
I love cooking soups and stews, especially in the slow cooker.