Complete, simple and flavorful, this Easy Chicken Rice and Veggie Casserole is your go-to weekday dinner that is all done in one pan and involves very little preparation. Dinner is done, fuss-free!
Hey everyone! A new week has begun and today, I have another easy dish to add to your meal rotation. If you are like me, anything that is fast and easy is a winner, that is why I think this recipe is one to add to your books. Easy Chicken Rice and Veggie Casserole.
Does this involve little prep? Yes. Do I have to chop heaps of veggies? No. Is it delicious? Definitely! You see, this is the ideal dish to make when you do not have the time for a more elaborate process and prep. And the outcome is just so utterly delicious. It is just perfect.
What You will Love About this Easy Chicken Rice and Veggie Casserole
- It’s all done in one pan.
- The rice is so flavorful from the mixture of broth, soy sauce, oyster sauce, and sesame oil.
- The chicken gets really nice and golden.
- It is a complete meal in one dish!
The Simple Process
First combine the rice (rinsed and drained), the frozen veggies mix, salt, garlic powder and onion powder in a baking dish. You want to spread the mixture evenly after mixing.
Next, combine the broth, soy sauce, sesame oil, and oyster sauce. We need to reserve 1/2 cup from this mixture and pour the rest over the rice, distributing it evenly on all parts. Then, arrange the chicken on top, but make sure that the chicken is not submerged in the liquid.
Brush some melted butter over the chicken, then sprinkle the seasoning mix which consists of salt, pepper, paprika, onion powder, and garlic powder over the chicken.
Bake the casserole at 400 F for 30 minutes, then with oven mitts, carefully take it out and pour the remaining chicken broth mixture in different spots around the chicken (not directly). Place the dish back in the oven and slide a big piece of foil over the dish to loosely cover it. Bake for 20 minutes more, or until the chicken is nicely golden and the internal temperature of the meat is 160 F.
Optional: If you want a little crisp, broil without the foil covering for about 1-2 minutes, but watch it closely as it can burn fast on broil!
Serve this complete, satisfying meal warm. Leftovers are great reheated, too! That’s it! Is it not fast, easy and almost prep-free? Now that is a weekday meal!
Easy Chicken Rice and Veggie Casserole
Complete, simple and flavorful, this Easy Chicken Rice and Veggie Casserole is your go-to weekday dinner that is all done in one pan and involves very little preparation. Dinner is done, fuss-free!
Ingredients
- 2 cups jasmine rice, rinsed and drained
- 1 cup frozen mixed veggies
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp salt
- 2 ½ cups chicken broth ( do not use low sodium or salt free)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 8 Chicken thighs with skin and bones attached, ( with the extra fat in the back removed, if any)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp pepper
- 1/4 tsp salt
- 4 tbsp melted butter
Instructions
- Preheat oven to 400 F. In a 9x13 baking dish, add the rice and mixed veggies. Sprinkle the garlic powder, onion powder and salt. Stir everything together until combined and spread it out into a nice, even layer.
- In a bowl with a spout, combine the chicken broth, oyster sauce, sesame oil, and soy sauce. Stir well. Measure out 1/2 cup of liquid from this mixture and set aside. Gradually pour the remaining mixture on the dish over the rice using either the spout or a ladle.
- Arrange the chicken over the rice mixture, making sure not to allow the liquid to cover the tops of the chicken. In a small bowl, combine the garlic powder, onion powder, salt, pepper, and paprika. Spread melted butter over the tops of the chicken, and sprinkle the seasoning mixture over each one.
- Carefully transfer the dish into the preheated oven and bake at 400 F for 30 minutes. Then, carefully remove the dish from the oven with oven mitts, pour the reserved broth mixture around different spots in the dish, especially the edges. Be careful not to pour directly over the chicken. Place the dish back in the oven, then carefully slide a foil over the dish just to loosely cover it. Bake for 20 minutes more. The temperature of the chicken should be 160 F. Optional: broil the dish, uncovered for 1-2 minutes on high, watching closely as it can burn fast.
- Carefully remove the dish from the oven. Serve warm. Yum!
Notes
- Do not use low sodium or salt-free chicken broth because this recipe uses minimal salt. It needs regular chicken broth for flavor.
- Be careful not to let any liquid cover the chicken. The chicken will be nice and golden once it is done.
- Small cuts frozen veggies work here.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 825Total Fat: 49gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 366mgSodium: 1773mgCarbohydrates: 32gFiber: 3gSugar: 2gProtein: 66g
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