Healthy Chicken Casserole With Rice

Chicken rice casserole with a scoop out.

5 from 1 vote

Seasoned chicken thighs over layers of rice, onion, bacon and carrots. The juices drizzle down and season all the layers.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: American

Servings: servings

Calories: 410kcal

Author: Carolyn Hetke

Equipment

1 large frying pan
1 9 X 13" casserole at least 3" deep

Ingredients

2.5 lbs chicken thighs 1,334 grams
2 Tbsp oil or butter 28.5 grams (divided in half)
6 slices lean bacon cut in half at midpoint
1 large onion chopped
5 cloves garlic minced
2 cups long grain rice 360 grams (can sub basmati)
3.75 cups chicken broth 887 ml
3 cups carrot coins 150 grams

Spice Mix

1 tablespoon paprika 6.8 grams
1 teaspoon celery salt 2 grams
1 teaspoon black pepper 2.3 grams
1 teaspoon salt 6 grams
1 tsp garlic powder 3 grams See Note 1
1 teaspoon onion powder 2.4 grams See Note 1
1 teaspoon dried basil See Note 2 for substitutes
1 teaspoon dried oregano See Note 2 for substitutes

See Note 3 for Spice Mix substitutes

Instructions

Mix all spice ingredients together and set aside in a cereal size bowl.
Rinse the rice in a seive under cold water until water drains clear. (Or cover rice with cold water and drain off and repeat a few times).
Chop 6 the 12 bacon pieces and leave the other half intact. Chop the onion. Mince the garlic cloves.
Clean and trim carrots and cut into thin coins.
Spray your baking pan with cooking spray.
Preheat oven to 350° if baking right away. See Note 4 if makng ahead.
Saute the bacon pieces about 3 minutes in a large skillet over medium high heat until softly cooked. Add onion and cook 5 minutes more. Transfer bacon bits and onion to your baking pan.
Add 1 tablespoon oil to the skillet and cook carrot coins about 10 minutes. Set carrots coins aside.
Add the remaining oil to the skillet. Add the garlic and cook 1 minute. Add the drained rice and stir to coat. Saute rice and garlic about 3 minutes.
Add the rice and garlic to the bacon and onion in the pan and stir to mix evenly.
Dredge the chicken thighs, one at a time, through the spice mix and arrange on top of the rice mixture. If you have spice left over sprinkle it over the top of the rice before you position the chicken. See Note 4 if making ahead.
Heat the chicken broth in the micowave and carefully pour it in to the baking pan. You may have to lift a chicken thigh since you don't want to rinse the spice mix off.
Top each chicken thigh with a slice of the remaining bacon.
Bake covered with foil for 40 minutes. Remove foil and bake a further 20 minute.
If you want the top crispier turn the broiler on and broil about 4 minutes until desired crispness is reached.
Allow casserole to reast 5 minutes before serving.

Notes

Note 1: Do not use garlic salt, or onion salt or it will be too salty. If you do use any herbed salt reduce the regular salt called for by the same amount.

Note 2: If you don't have dried basil or oregano substitute a dry Italian Spice Blend.

Note 3: You can replace the Spice Mix with Chicken Shake and Bake Seasoning (don't use any bread crumbs). Or you can use 2 Tbsps poultry seasoning with 1 tablespoon Paprika, 1 teaspoon salt and 1 teaspoon black pepper.

Note 4: If you are making ahead, once you have positioned the thighs and topped them with bacon, cover the pan and refrigerate until ready to cook. Preheat the oven to 350 degrees and cook the casserole covered for 40 minutes. Remove foil and cook 20-30 minutes more. Broil 4-5 minutes if you want the top crisper.

Nutrition