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Italian Chicken and Rice Casserole

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After making my Cilantro-Lime Chicken Casserole, I wondered if there was a way to make it with fewer dishes, especially since I didn’t have any leftover rice and had to cook rice as well. Then I remembered I had an oven safe skillet with a lid, so I decided to cook the dish entirely in that pan. Though I did cheat and boil chicken broth in the microwave using a pyrex measuring cup, so this can’t really be called a one-dish recipe.

I decided to change the seasoning and some of the vegetables, so it tastes like a different dish, but it is very similar – only easier! I was pleased with the consistency of the baked rice and the fact that I didn’t have to wash an extra pan.

Do you see a theme emerging? Yep, I don’t really enjoy washing dishes and it seems like I am washing dishes or wiping counters all.day.long! I have found that music helps, so I often have my iPod playing upbeat music while I clean.


Italian Chicken and Rice Casserole
 
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Author:
Recipe type: Main
Serves: 6
Ingredients
  • 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
Directions
  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.

I think I will be experimenting with more one dish dinners in the future. I served the Italian Chicken and Rice Casserole with a garden salad.

This recipe is linked to Foodie Friday.

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.