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Sesame Ginger Chicken and Rice Casserole

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  • Prep 5 min
  • Total 50 min
  • Servings 4
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This easy oven casserole has delicious Asian flair -- and only takes a few minutes to mix and slide into the oven.
by: Sarah Walker Caron
Updated Aug 4, 2016
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  • 1 cup white rice
  • 3 cups chicken stock, such as Progresso™ Low Sodium chicken broth
  • 2 cup frozen shelled edamame (such as Cascadian Farm™ frozen organic shelled edamame)
  • 1 lb boneless, skinless chicken thighs
  • Salt and pepper, to taste
  • 1/4 cup sesame ginger marinade/dressing


  • 1
    Preheat the oven to 350° F.
  • 2
    Add the white rice to a 9x13 pan. Pour in the chicken stock and stir well to combine. Add the edamame and stir well. Place the chicken thighs on top and season generously with salt and pepper.
  • 3
    Bake for 40-45 minutes, until the liquid has been absorbed into the rice.
  • 4
    Drizzle with sesame ginger dressing before serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • You’re just 5 ingredients away from a super delish dish that’s perfect for a busy holiday eve.

    This super easy Sesame Ginger Chicken and Rice Casserole had 5 ingredients and is mixed up in 5 minutes or less!

    It comes out with a rich creaminess complemented by sweet, slightly tangy sesame ginger drizzle. The chicken is juicy and perfect with the rice that bakes into an almost-risotto-like consistency. All that, with just five ingredients.

    Preparing this casserole is simple:

    Toss It Together

    First goes the rice then the stock and then the edamame.

    Bake It

    Top it with the chicken, and season generously with salt and pepper.

    Slide the casserole into the hot oven and bake it until the liquid is absorbed into the rice. There might be a few bubbles left at the edges, but the majority of the liquid should be gone.

    Drizzle It

    The final step is to drizzle the casserole with sesame ginger dressing.  This gives it that great burst of flavor.

    It’s creamy, sweet and a touch tangy. Just perfect before you dash out the door on your way to an evening of holidaying!

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    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about home cooking and raising a healthy family at Sarah’s Cucina Bella.
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