Baked Creamy Chicken And Rice Casserole Recipe

About this recipe

A hearty and comforting baked chicken and rice casserole with mixed vegetables, perfect for a quick and satisfying dinner solution.

Ingredients

• NaN Godavari Sona Masoori Raw Rice
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Rinse 1 cup of raw rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of Daylesford Organic Hot & Sour Vegetable Broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is partially cooked and the broth is mostly absorbed. Remove from heat and let it sit, covered, for 5 minutes.
3. 3. In a medium to large roasting pan, combine the partially cooked rice and 1/2 cup of Daylesford Organic Hot & Sour Vegetable Broth. Stir until well mixed.
4. 4. Add a mixture of vegetables on top of the rice mixture, ensuring they are evenly spaced.
5. 5. Scatter 1 package of mixed vegetables evenly over the rice mixture.
6. 6. Cover the roasting pan with aluminum foil and bake in the preheated oven for 1 hour, or until the rice is tender.
7. 7. Remove the foil for the last 10 minutes of baking to allow the top to lightly brown, if desired.
8. 8. Let the casserole rest for 5 minutes before serving. Serve warm and enjoy!