Chicken and Brown Rice Casserole

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5 from 52 votes

Chicken and Brown Rice Casserole

Tender, juicy, chicken thighs seasoned with a light blend of herbs andbaked to perfection over brown rice.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Main Course

Cuisine: American

Servings:

Calories: 327kcal

Author: Chrysa

Ingredients

1 ½ cups raw brown rice
2 teaspoons dried parsley
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
8 bone-in chicken thighs
3 ¼ cups chicken broth heated to boiling
1 12 ounce package peas and carrots, thawed

Instructions

Preheat the oven to 375 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
Place the rice into the bottom of the casserole dish.
In a small bowl, mix the seasonings. Sprinkle half of the seasoning blend over the rice.
Place the chicken thighs into the casserole dish. Sprinkle the chicken thighs with the remaining seasoning blend.
Carefully pour the boiling chicken broth around the chicken.
Cover the casserole dish with aluminum foil, sealing tightly.
Bake for 1 hour 15 minutes. Remove the aluminum foil and add the vegetables, shifting the chicken to mix the peas and carrots into the rice.
Place the casserole back into the oven, uncovered, for 15 minutes or until the chicken thighs are cooked through.

Notes

Mix the seasoning together prior to pouring it into the dish. This way it sprinkles over the casserole with even flavors.

Heat the broth to boiling before adding it in as this helps the brown rice cook faster.

Broil for 1-2 minutes after the casserole is done cooking if you prefer a bit of crispiness on the top of the chicken thighs.

Larger, bone-in chicken thighs may require a few more minutes of cooking time.
Baking time is based on large chicken thighs. Smaller chicken thighs will require less time.

Chicken legs can be used instead of the chicken thighs.

If you use chicken breasts, know that they won’t take as long to cook.

Nutrition