Italian Chicken and Rice Casserole
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 tablespoon olive oil
  • 6 chicken thighs
  • ½ teaspoon seasoned salt (how to make seasoned salt)
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • 1 cup uncooked Basmati rice
  • 1¾ cup chicken broth (how to make chicken broth)
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 2 Roma tomatoes, diced
  • 1 cup carrots, thinly sliced
  • 1 cup green beans
  • 2 stalks celery, thinly sliced
  • ½ cup diced onions
  • ¼ sweet peppers
  • 4 cloves garlic, minced
  1. Preheat oven to 450 degrees.
  2. Add oil to an oven-safe pan with a lid. Place chicken thighs in pan and sprinkle with seasoned salt, garlic powder, and pepper. Brown chicken on both sides.
  3. While the chicken is browning, place the broth in a glass bowl and microwave until it reaches a boil.
  4. Remove chicken from pan. (I like to place it the upturned lid, so I don't dirty another dish).
  5. Place rice, chicken broth, oregano, basil, and thyme in pan. Stir to combine. Add tomatoes, carrots, green beans, celery, onions, peppers, and garlic.
  6. Place chicken on top of the vegetables. Cover with lid and bake at 450 degrees for 25 minutes or until the rice has absorbed all of the liquid.
Recipe by Premeditated Leftovers™ at