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Chicken and Apricot Casserole
Couverts
4
Preparation
1
hour
hr
20
minutes
mins
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Print Recipe
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 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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Course;
Casserole
/
Chicken
/
Fruit