Chicken Rice Casserole Recipe

This simple recipe for chicken rice casserole really has a lot of flavor, and it's so easy to put together. It bakes while you prepare a salad or dessert, or just relax. The chicken is baked on top of a rice pilaf that is full of vegetables. You can make this recipe with chicken thighs if you'd like. Just don't use chicken breasts, because they cook a lot more quickly than dark meat, and will overcook in the time it takes the rice to become tender. Chicken drumsticks or thighs are less expensive than chicken breasts anyway, and they have more flavor. This recipe can't be made ahead of time since you cannot partially cook meat and then cool it and save it to cook later. That puts the meat through the danger zone of 40 f to 140 f too many times. Since you don't have to do anything while the casserole is in the oven, just make it about an hour before dinnertime. Use long grain white or brown rice in this recipe. Short grain or medium grain rice has too much starch and the pilaf will be sticky instead of tender. You don't need to rinse the rice before you mix it with the vegetables and chicken broth; that will rinse away surface starch the recipe needs to become creamy. Use your favorite vegetables in this easy and comforting, homey recipe. Some sliced zucchini or summer squash would be good or try peas, corn, or sliced button or cremini mushrooms. Serve this one-dish meal with a green or fruit salad and some white wine. It's good for company since the recipe is fancy enough, but is still simple enough for a weekday family meal.