Chicken Drumstick Rice Bake
-1 (14-oz) can chicken broth
-1 cup regular, long-grain white rice
-1 regular-sized can diced tomatoes, any spice variety
-1 small can mushrooms
-1 medium-sized zucchini
-6-10 chicken drumsticks, raw/skinned
-1 teaspoon paprika
-1 teaspoon thyme
-1 teaspoon garlic powder
Begin by preheating oven to 375 degrees. Coat a 9″ x 12″ glass baking dish with nonstick spray. In bottom of dish, combine chicken broth and rice. Mix these two ingredients well, spreading rice out evenly over bottom of pan and being sure not to leave any pockets of unmoistened rice (or it won’t cook properly).
Next, add an undrained can of diced tomatoes (I used the kind with Italian seasoning but any will work) to the rice mixture. I just let mine sit on top of the mixture so none of the rice would wind up on top of the liquid and dry out. Dump a drained can of mushrooms (I used pieces & stems) over the tomato layer and spread around.
Thinly slice a medium-sized zucchini and arrange slices in rows (ratatouille-style) over the tomato and mushrooms.
Pull the skins off of 6-10 raw chicken legs and arrange drumsticks on top of the zucchini. Discard skins. Sprinkle chicken with paprika, thyme and garlic powder, or any seasonings you see fit.
Coat the inside of a piece of aluminum foil with nonstick spray before covering. Pop covered dish in the oven.
Bake covered for 30 minutes. Uncover; bake an additional 15-20 minutes or until drumsticks appear done. (Keep in mind that if you’re using large drumsticks or more than 6-7 of them, you should increase the uncovered cook time to compensate for the excess meat.
Serve by placing chicken legs on one side of plate and scooping out “casserole filling” to be presented as a side dish. We had applesauce with ours, and the smoothness of the sauce was a nice contrast to the nutty texture of the rice and vegetable mixture.