Baked Chicken Brown Rice Vegetable Casserole - Dinner, then Dessert
dinnerthendessert.com
dinnerthendessert.com
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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

Instructions

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