Description
A hearty and flavorful Italian Chicken Rice Casserole combining tender chicken, aromatic vegetables, and cheesy baked rice, perfect for a comforting one-dish meal.
Ingredients
Scale
Proteins and Vegetables
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups fresh spinach, roughly chopped
Grains and Broth
- 1 1/2 cups uncooked long-grain white rice
- 2 1/2 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with Italian herbs, undrained
Seasonings and Cheese
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the casserole.
- Brown the Chicken: In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken pieces and cook until lightly browned but not fully cooked, about 5 minutes, ensuring they remain juicy.
- Sauté Vegetables: Add the diced onion, minced garlic, and red bell pepper to the skillet. Sauté for 3–4 minutes until the vegetables soften and release their flavors.
- Add Rice and Liquids: Stir in the uncooked rice, chicken broth, diced tomatoes with Italian herbs (undrained), dried Italian seasoning, salt, and black pepper. Mix thoroughly and bring the mixture to a simmer so the flavors combine.
- Incorporate Spinach: Stir in the chopped fresh spinach, allowing it to wilt slightly in the hot mixture.
- Bake Covered: Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30–35 minutes until the rice is tender and has absorbed the liquid completely.
- Add Cheese: Remove the casserole from the oven and stir gently. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly on top.
- Finish Baking: Return the casserole to the oven uncovered and bake for an additional 5–10 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven and garnish with fresh basil or parsley before serving for a fresh, vibrant finish.
Notes
- For a creamy version, stir in 1/4 cup heavy cream or 1/2 cup sour cream before adding the cheese.
- This casserole works well with leftover rotisserie chicken for a quick meal.
- You can substitute spinach with kale or Swiss chard if preferred.
- To reduce sodium, use low-sodium chicken broth and adjust added salt accordingly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 85mg
