One Pan Baked Chicken & Brown Rice Vegetable Casserole

• Gluten free

• Meat

  • 6 4 ounce boneless skinless chicken thighs** (please read the recipe notes: you can also use, boneless skinless bone in

• Produce

  • 1 bag 12 oz. frozen peas, frozen
  • 2 lbs Carrots

• Canned Goods

  • 3 cups Chicken stock

• Pasta & Grains

  • 1 1/2 cups Brown rice

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter

Found on dinnerthendessert.com

Description

Ingredients

• 6 4 ounce boneless skinless chicken thighs** (Please read the recipe notes: you can also use bone in, but dont leave skin on, it will get oily)
• 1½ cups brown rice
• 3 cups chicken stock (boiling hot)
• 2 tablespoons butter (optional)
• salt and pepper to taste
• 2 lbs sliced carrots
• 1 bag 12 oz. frozen peas

Directions

• Preheat oven to 375 degrees.
• Scatter rice on the bottom of the pan.
• Layer chicken on top.
• Season the whole pan generously with salt and pepper.
• Remember this will be seasoning the whole dish, not just the chicken.
• Scatter the carrots between the chicken pieces.
• Scatter bits of the butter around the pan. (optional)
• Pour the boiling hot stock on top gently.
• Wrap tightly with foil
• Cook for 65 minutes (If your chicken pieces are larger please refer to the notes for updated cooking times).
• Right when coming out of the oven, toss with frozen peas.
• Let sit for 3-4 minutes.
• Enjoy 🙂