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Brining for Turkey, Pork & Chicken 
Courses: Main Course, Poultry & Game
Cuisine: American Adventures
Delicious chicken casserole accented with sweet maple and savory sage…
Ingredients
For:
4 servings
- Preparation:
- 10 min
- Cooking:
- 1 h
- Ready in:
- 1 h 10 min
Instructions
- Preheat oven to 350F.
- Rinse chicken and pat dry.
- Combine rice, chicken broth and 1-1/2 Tbsp Vermont Grill Dryglaze in bottom of 9" x 13" baking dish.
- Rub chicken with olive oil and place in resealable plastic bag. Add remaining seasoning to bag, seal and gently shake so that chicken is evenly coated. Refrigerate for 30 min.
- Arrange chicken on top of rice mixture.
- Cover and seal tightly with foil; bake for 1 hour or until instant read thermometer registers 160F when inserted in thickest part of breast.
can this be prepared with cauliflower rice – fresh or frozen? If so, make the rice separately?
Hi April,
If you’d like to use cauliflower rice, we recommend cooking them separately. Cook your preferred cauliflower rice and use the Vermont Maple DryGlaze package directions to roast your chicken. Serve the chicken on top of the cauliflower rice. Hope you enjoy!