Italian Chicken and Rice Casserole
This Italian Chicken and Rice Casserole is an easy one dish dinner recipe.
Servings: 6
Calories: 438kcal
Ingredients
- 2 tablespoons olive oil
- 6 chicken thighs
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 cup uncooked Basmati rice
- 2 cups chicken broth
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon basil
- 2 Roma tomatoes diced
- 1 cup carrots thinly sliced
- 1 cup green beans
- 1/2 cup mushrooms diced
- 2 stalks celery thinly sliced
- 1/2 cup yellow onion diced
- 1/4 cup bell peppers
- 4 cloves garlic minced
Instructions
- Preheat oven to 450 degrees.
- 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.
- Remove the chicken from pan. (I like to place it the upturned lid, so I don't dirty another dish).
- Add the broth to the pan. Heat over medium-high heat until it reaches a boil. Remove from heat.
- Add the rice, oregano, basil, and thyme to the pan. Stir to combine. Add the tomatoes, carrots, green beans, mushrooms, celery, onions, peppers, and garlic.
- Place the thighs on top of the vegetables. Cover with the lid and bake at 450 degrees for 25 minutes or until the rice has absorbed all the liquid.
Nutrition
Calories: 438kcal | Carbohydrates: 33g | Protein: 22g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 593mg | Potassium: 517mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4176IU | Vitamin C: 17mg | Calcium: 52mg | Iron: 2mg