I love a good baked casserole, especially my pasta bakes. This time around, I wanted to do one with rice and I had chicken thighs and a couple small tenderloins; they all came together to make a perfect winter meal prep for the week!
First I preheated the oven to 375. Then, I chopped my fresh produce: 1 onion, 1 green pepper, broccoli and mushrooms. In a glass baking dish (greased), I added all the chopped produce, 1 ½ cups uncooked jasmine rice and minced garlic and combined all together. I stirred in 1 can cream of chick soup and about 2 cups chicken broth until all well combined. I then added the chicken that I seasoned with some salt, pepper, paprika, thyme and rosemary. I covered tightly with foil and baked for about 45 minutes. I then uncovered and baked an additional 15 minutes. Before placing back in the oven I topped a section of the chicken with mozzarella cheese, because cheese makes everything better LOL.
Overall it was a delicious and hearty meal, especially for the cold winter days we had. It made for a great dinner option and lunch over the course of the week. I preferred the pieces of chicken that were topped with cheese, but I didn’t miss the cheese at the same time. I think I want to try more rice bakes in the future, so comment your favorite recipes below!
Live to Eat,
Tiv
Living Tivalicious 