Chicken and Apricot Casserole

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Chicken and Apricot Casserole

Couverts4
Preparation 1 hour 20 minutes
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Equipment

  • Large bowl
  • oven
  • foil

Ingredients

  • 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

Instructions

  • Preheat oven at 350 degrees (175 c)
  • In a large bowl mix the soup, water and rice together
  • Pour the mixture into a greased 9×13 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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Course; Casserole / Chicken / Fruit