Baked Crusted Chicken Rice Casserole
This basic chicken rice casserole is superb. Make this quick and easy chicken and rice casserole in no time at all. Friends and family will love the flavor in this chicken rice casserole. Make this chicken and rice casserole recipe over and over again.
Ingredients
- 2 tablespoon olive oil
- 2 pound deboned chicken meat, preferably thighs
- 1 medium onion, diced
- 3 sprigs thyme, chopped
- 3 tomatoes, diced
- 1 cup short grain rice
- 1/2 cup dry white wine
- 1 pinch saffron
- Salt and freshly ground black pepper
- 2 cup chicken stock
- 8 eggs
Instructions
- Preheat the oven to 400 degrees F.
- Heat the oil in an ovenproof pan and brown the chicken pieces with the onion and thyme for a few minutes.
- Add the tomatoes and stir in well. Add the rice, wine and saffron and season with the salt and pepper.
- Bring the chicken stock to the boil, then pour over the rice mixture. Cover the pan and cook in the oven for about 20 minutes or until the liquid has evaporated.
- Remove from the oven. Break the eggs into a bowl, season with salt and pepper, and whisk lightly. Uncovered the rice mixture and pour the eggs over.
- Re-cover with foil and bake a further 10 minutes or until the egg mixture has set. Serve hot.