Baked Chicken and Rice Casserole with Carrots and Green Beans

This casserole is built for nights when you want dinner to take care of itself: everything goes into one baking dish, and the oven does the rest. The rice cooks directly in chicken broth alongside the chicken pieces, so by the time it's done, the flavors have had time to settle into each other.

We kept the seasoning to thyme and salt, no garlic, onion, or heavy spice, and used just carrots and green beans for vegetables, both gentle and low-FODMAP in the amounts here. It's a plain, comforting dish rather than a bold one, which is exactly the point.

It feeds a family with minimal cleanup, and leftovers reheat well the next day, making it a practical choice for anyone who needs a steady rotation of gentle, reliable dinners.