One Pot Chicken, Carrots and Rice Casserole
Description
This yummy dish is fantastic just the way that it is, but feel free to change it up to your liking. You can add celery, onion or leeks, if desired.
Ingredients
4 - 6 T. butter, divided
1 heaping c. chopped baby or large carrots
seasoned salt and black pepper
2 scant c. long grain white rice or white Jasmine rice*
1 T. dried minced onion
1 t. dried minced garlic
2 T. dried parsley flakes
8 c. chicken stock
2 small chicken breasts, cut into bite-sized pieces
Directions
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Melt 2 T. butter in a soup pot or Dutch over medium heat; add carrots,; season with seasoned salt and pepper; cover; cook until carrots are tender, 5-6 minutes, stirring occasionally.
Add rice, dried onions and dried garlic; stir to coat in butter; saute for 1 minute. Add dried parsley; chicken stock; turn heat up to high to bring to a boil, stirring occasionally so that rice doesn’t stick to the bottom of the pot.
Turn heat down to medium-low; simmer for 10 minutes, stirring occasionally; season chicken with seasoned salt and pepper; add to the pot; turn heat up slightly to bring back up to a bubble; turn back down to medium-low; simmer until chicken is cooked through and rice is al dente, 12-15 more minutes, stirring occasionally and more frequently towards the end.
Cover pot; remove from heat; let sit for 5 minutes. Dish will thicken as it cools. Stir in remaining butter; season with more seasoned salt and pepper, if desired.
Serve.
6 servings.
*Use good quality rice to avoid ending up with mush. That means No Minute Rice!