Chicken Casserole


  • Chicken
  • Vegetables
    • Carrot
    • Broccoli Florets
    • Small Onion
    • Leak
  • Butter / Olive Oil
  • Chicken / Vegetable Stock
  • Rice

Preheat oven to 375°F.

In a small roasting pan, heat 2 Tbsp olive oil over medium heat on the stovetop until shimmering. Add 2 boneless, skinless chicken-breast halves (about 4 oz each) and cook, turning once, until browned, 7 to 10 minutes. Add 1 cup broccoli florets, 2 carrots, 1 small onion, cut into rings, 1/2 cup sugar snap peas, and 1/2 cup frozen peas and cook until the vegetables are bright in color, 3 to 5 minutes. Transfer the chicken and vegetables to a plate and set aside. Melt 1 Tbsp butter in the same pan. Stir in 1 1/2 cups rice. Add 3 cups chicken stock and bring to a boil over medium-high heat. Arrange the chicken and vegetables on top and transfer to the oven. Bake, uncovered, until the rice has absorbed the liquid, 30 to 40 minutes. For the really little guys, roughly chop their portions, then pulse in a food processor until coarsely or finely chopped.

– manzoor


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