My husband loves chicken and rice casserole. However, most of our searches have turned up old school recipes using white rice. While those are good, we prefer brown rice, which takes twice as long to cook and requires more liquid. This version calls for brown rice, and it could not be simpler or more delicious. It’s a one dish delight!
6 4-oz boneless skinless chicken thighs (can use bone-in but increase cooking time)
1 1/2 cups brown rice
1 can cream of mushroom soup
3 cups chicken stock (boiling hot)
2 Tbsp. butter (optional)
Salt and pepper to taste
1 1/2 lbs sliced carrots
1 12-oz bag frozen peas
Preheat oven to 375 degrees. Scatter rice on bottom of 9 x 13″ pan or Dutch oven. Stir in mushroom soup. Layer chicken on top. Season the whole pan generously with salt, pepper and/or spices of your choice. Scatter bits of the butter around the pan.
Pour boiling hot stock on top gently. Wrap tightly with foil (or place top on Dutch oven). Cook for 65 minutes. (If chicken pieces are larger or bone-in, cook an hour and a half.) Immediately afterwards, toss with frozen peas and stir in. Let sit 4-5 minutes. Enjoy!