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One Pan Chicken and Rice Casserole

Yields4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

Just one pan and a bit of prep time means you can have this hearty and delicious chicken and rice casserole on the table in an hour. A touch of mustard, cream, and Parmesan cheese add layers of flavour to this family favourite meal.

one-pan-chicken-and-rice-casserole

Ingredients
 ½ tsp dry mustard powder
 ½ tsp smoked paprika
 ½ tsp garlic powder
 ½ tsp salt
 ¼ tsp black pepper
 2 lbs bone-in skin-on chicken thighs (4 thighs)
 2 Tbsp canola oil
 2 leeks, thinly sliced (or 1 medium onion, diced)
 2 medium carrots, sliced
 2 celery stalks, chopped
 2 garlic cloves, minced
 1 tsp dried thyme leaves
 ½ tsp salt
 ¼ tsp black pepper
 1 ½ cups basmati rice
 3 cups reduced sodium chicken broth
 ½ cup whipping cream
 ¾ cup grated Parmesan cheese
 1 ½ Tbsp Dijon mustard
 chopped parsley, for garnish
Instructions
1

Preheat the oven to 350ºF.

2

In a small bowl, combine the mustard powder, paprika, garlic powder, salt, and pepper.

3

Pat the chicken thighs dry with paper towels. Sprinkle half of the seasoning on the skin-side of the chicken.

4

Warm the oil in a large oven-safe (12-inch) skillet over medium-high heat. When it’s hot, add the chicken skin-side down and sear for about 3 minutes or until it releases easily from the pan.
Add the remaining seasoning to the underside of the chicken thighs, which are now facing up.

5

Flip the chicken over and sear the underside for another 3 minutes. Remove the chicken from the pan and place on a plate.

6

With the heat still at medium-high stir in the leeks, carrots, celery, and cook stirring frequently for about 5 minutes, scraping any browned bits up from the bottom of the pan. Add the garlic,
thyme leaves, salt, and pepper. Cook for another minute or two.

7

Stir in the rice, making sure to coat it evenly, then pour in the chicken broth, whipping cream, Parmesan cheese, and mustard. Nestle the chicken things into the rice and pour in any accumulated juices from the plate. Cover and bake for about 50 minutes, until both the chicken and rice are cooked through. Broil on high for about 2 minutes to crisp up the chicken skin.
Garnish with parsley and serve.

8

Note: A packaged blend of wild and basmati rice works great here as well.

Nutrition Facts

Serving Size 1 thigh, 1 3/4 cups rice mixture

Servings 0

Amount Per Serving
Calories 790
% Daily Value *
Total Fat 31g48%

Saturated Fat 12g60%
Cholesterol 210mg70%
Sodium 1410mg59%
Potassium 693mg20%
Total Carbohydrate 71g24%

Dietary Fiber 2g8%
Sugars 5g
Protein 52g104%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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