Mama's in the Kitchen Cooking and Baking

CHICKEN RICE CASSEROLE Gather your Ingredients 8 pieces skinless chicken thighs boiled with skin then take skin off 2 cup Basmati rice 3 tbsp. oil 1 Onion medium diced small 1 cup thinly sliced carrots 4 cups chicken broth 1/2 tsp. poultry seasoning 1 tsp. knorr pollo 1 tsp.  onion powder 1 tsp.  lemon pepper 1 pk. chicken gravy Let's get started Preheat the oven to 4oo* In a large pan over medium-high heat add the oil, carrots, mushrooms, and the onion cook until the onion is translucent. In a large casserole / baking dish and the uncooked rice, all the dry ingredients, and the Chicken broth mix well, now add the cooked veggies mix well. Ok time to add the skinless chicken to the casserole/ baking dish submerge the peices into it and cover the casserole / baking dish with foil and bake for 45 minutes at 400*, pull out and add more chicken broth (about two to three more cups of broth) poke