Toddler-Friendly Chicken and Rice Casserole
Toddler-Friendly Chicken and Rice Casserole
Ingredients
For the Casserole
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium yellow onion, diced
- 1 medium leek, white and light green parts only, thinly sliced and thoroughly rinsed
- 1 orange bell pepper, large, diced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 1/2 cups jasmine rice, rinsed
- 3 cups low sodium chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. If using an oven-safe pot for cooking on the stovetop, you can continue with that. Otherwise, prepare a 9x13 inch baking dish.
⏱️ 10 min•🌡️ 375
- 2
Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the diced chicken pieces and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
⏱️ 7 min
- 3
Add the diced onion, sliced leek, diced orange bell pepper, and sliced mushrooms to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
⏱️ 10 min
- 4
Stir in the minced garlic and dried thyme. Cook for another 1 minute until fragrant.
⏱️ 1 min
- 5
Return the browned chicken to the pot. Add the rinsed jasmine rice, chicken broth, kosher salt, and freshly ground black pepper. Stir everything together well.
⏱️ 2 min
- 6
Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot tightly with a lid, and transfer it to the preheated oven. If not using an oven-safe pot, transfer the mixture to your prepared baking dish, cover tightly with foil, and place in the oven.
⏱️ 3 min•🌡️ 375
- 7
Bake for 30-35 minutes, or until all the liquid has been absorbed and the rice is tender. The chicken should be cooked through. If the rice is not fully cooked, add a splash more broth and bake for another 5 minutes.
⏱️ 35 min•🌡️ 375
- 8
Carefully remove the pot or baking dish from the oven. Let it rest, covered, for 5-10 minutes before serving. This allows the rice to fully steam and become fluffy.
⏱️ 10 min
- 9
Fluff the casserole with a fork, garnish with fresh chopped parsley, and serve warm. Ensure chicken pieces are small enough for toddlers.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Toddler-Friendly Chicken and Rice Casserole
Ingredients
For the Casserole
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium yellow onion, diced
- 1 medium leek, white and light green parts only, thinly sliced and thoroughly rinsed
- 1 orange bell pepper, large, diced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 1/2 cups jasmine rice, rinsed
- 3 cups low sodium chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. If using an oven-safe pot for cooking on the stovetop, you can continue with that. Otherwise, prepare a 9x13 inch baking dish.
⏱️ 10 min•🌡️ 375 - 2
Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the diced chicken pieces and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
⏱️ 7 min - 3
Add the diced onion, sliced leek, diced orange bell pepper, and sliced mushrooms to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
⏱️ 10 min - 4
Stir in the minced garlic and dried thyme. Cook for another 1 minute until fragrant.
⏱️ 1 min - 5
Return the browned chicken to the pot. Add the rinsed jasmine rice, chicken broth, kosher salt, and freshly ground black pepper. Stir everything together well.
⏱️ 2 min - 6
Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot tightly with a lid, and transfer it to the preheated oven. If not using an oven-safe pot, transfer the mixture to your prepared baking dish, cover tightly with foil, and place in the oven.
⏱️ 3 min•🌡️ 375 - 7
Bake for 30-35 minutes, or until all the liquid has been absorbed and the rice is tender. The chicken should be cooked through. If the rice is not fully cooked, add a splash more broth and bake for another 5 minutes.
⏱️ 35 min•🌡️ 375 - 8
Carefully remove the pot or baking dish from the oven. Let it rest, covered, for 5-10 minutes before serving. This allows the rice to fully steam and become fluffy.
⏱️ 10 min - 9
Fluff the casserole with a fork, garnish with fresh chopped parsley, and serve warm. Ensure chicken pieces are small enough for toddlers.
⏱️ 2 min