Chicken and Apricot Casserole
Equipment
- foil
Ingrediënten
- 4 chicken thighs skinless,
- 1 x 10.75 oz. low-sodium can of cream of chicken soup
- 1 ½ cups of brown rice
- 1 ½ cups of water
- 1 x 10.75 oz. no sugar added can of apricots with juice
- 1 ½ cups of broccoli florets
- ½ tsp of fresh chopped basil or dry
- ½ tsp of garlic powder
- Salt and Pepper to taste
Instructies
- Preheat oven at 350 degrees (175 c)
- In a large bowl mix the soup, water and rice together
- Pour the mixture into a greased 9x13 baking dish
- Add the broccoli and apricots and mix lightly
- Layer the chicken thighs on top of the mixture and season them with salt, pepper, garlic powder and basil
- Bake covered with foil for about 60 minutes or until the thighs are no longer pink inside
- Then remove the foil and bake for another 15 minutes so that the top is nicely browned
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