Wednesday, March 23, 2011

Chicken and Rice Casserole

I could eat this every day. Seriously. Everyone loves it and it is a cinch to make. I cut the wings, legs and thighs off a whole chicken; then cooked the rest of the chicken in a pot of water. Now I have dinner on the table plus nearly a gallon of homemade chicken stock and several cups of cooked chicken ready for another meal later on in the week. Here ya go!

2 cups brown rice
4 cups chicken stock
1 tbsp minced onion
1/2 tsp garlic powder
1 tsp oregano, dried
1 lb. frozen green beans
6-8 portions of bone-in, skin-on chicken
sea salt

Preheat oven to 350 degrees. Place your rice, stock, minced onion, garlic powder and oregano in a 9x13 glass dish. Stir to combine. Sprinkle the green beans evenly over the rice mixture. Lay your chicken pieces on top of the green beans, skin side up. Season the chicken with sea salt and pepper. Bake, uncovered, for 1 1/2 hours. Enjoy!

Just in case you were wondering, I eat the skin.


  1. Yum! This is one of my favs, too! Of course my recipe called for a 'cream of' soup so, I came to compare recipes because I knew yours would be healthier! ;) not sure if I have any chicken stock...I'm using boneless, skinless tenderloins tenderloins. Do you freeze your chicken stock?

  2. I do freeze my chicken stock, but when I'm out I like to use "Better than Bouillon" organic chicken base - I order it from Vitacost. I've put in a request for Azure to carry it, we'll see! Next time you need to make it with bone-in, skin-on - makes it so moist! Oh, and Amy said there were some decent "cream of" soups at A.S. too... Wish I could use them, but avoiding milk for Rosie...