One Pan Baked Chicken Brown Rice Vegetable Casserole Recipe

One Pan Baked Chicken Brown Rice Vegetable Casserole, served with Carrots and Peas, is healthy, flavorful and involves almost no clean-up!

Ingredients

6 4 ounce boneless skinless chicken thighs** (Please read the recipe notes: you can also use bone in, but don't leave skin on, it will get oily)
1 1/2 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

Notes:
**I use 4 ounce skinless thighs. I realized this may have been the biggest issue that may have presented itself. When I went to the store and bought some more chicken I got some of the normal chicken thighs that were on sale, both bone in and boneless. The boneless ones were almost 6 ounces each, bone in was closer to 7.

Instructions

1. Preheat oven to 375 degrees.
2. Scatter rice on the bottom of the pan.
3. Layer chicken on top.
4. Season the whole pan generously with salt and pepper.
5. Remember this will be seasoning the whole dish, not just the chicken.
6. Scatter the carrots between the chicken pieces.
7. Visit One Pan Baked Chicken & Brown Rice Vegetable Casserole @ dinnerthendessert.com for full instructions.

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