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Baked Chicken Brown Rice Vegetable Casserole – Dinner, Then Dessert
Ingredients
- 6 4 ounce boneless skinless chicken thighs** (Please read the recipe notes: you can also use bone in, but don't leave skin on, it will get oily)
- 1½ cups brown rice
- 3 cups chicken stock (boiling hot)
- 2 tablespoons butter (optional)
- salt and pepper to taste
- 2 lbs sliced carrots
- 1 bag 12 oz. frozen peas
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