Description
A comforting and cozy casserole perfect for fall nights, featuring tender chicken, creamy rice, and aromatic spices.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups long-grain rice, rinsed
- 3 cups low-sodium chicken broth
- 1 cup milk (or a dairy-free alternative)
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup frozen peas and carrots
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup grated Parmesan and 1/4 cup heavy cream for extra richness (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Sauté the olive oil or butter in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in garlic for another minute.
- Brown the chicken and season with salt, pepper, thyme, and smoked paprika. Add to the skillet and brown briefly.
- Combine the rinsed rice, chicken broth, milk, and cream if using in a mixing bowl. Stir in the peas and carrots.
- Assemble the browned chicken and sautéed onions in the prepared dish. Pour the rice and liquid mixture over the top and gently stir once to distribute. Cover tightly with foil and bake for 35 minutes.
- Finish by removing the foil and sprinkling Parmesan over the top. Bake uncovered for an additional 10–12 minutes until rice is tender and the top is lightly golden. Let rest for 10 minutes before serving.
Notes
Use long-grain rice to keep the dish fluffy. Rinsing the rice will prevent a gummy texture. If you have leftovers, they can be stored for up to 4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American