The Farmhouse Kitchen: The keyword is 'easy'
Serves 4-6
Ingredients
- 1 cup converted rice
- 1 ½ cup chicken broth
- 1 ½ cup heavy whipping cream
- 1 cup Italian salad dressing
- 2 teaspoons minced garlic
- 12 ounces frozen vegetables
- 4 to 6 boneless, skinless chicken thighs
- 1 ½ cup shredded cheese, mozzarella, or another favorite
I increase this recipe by using 2 cups of rice and adding an additional ½ cup each of broth and cream. Adding another pack of veggies and another couple of thighs makes it a dish for a crowd.
Directions
Spray a 9×13 casserole with pan spray. Spread rice across the bottom of dish. Pour chicken broth, cream, and salad dressing over the rice. Sprinkle garlic and vegetables on top. Nestle the chicken thighs into the rice and liquid mixture. Spread the chicken thighs out instead of leaving in bundles.
Cover with foil and bake for 1 hour at 375 degrees. Remove from oven, uncover, top with shredded cheese, and bake uncovered for an additional 15-20 minutes until rice is tender and chicken is at 165 degrees.
