There’s something undeniably comforting about a baked casserole fresh from the oven. It’s the kind of dish that fills the house with rich, inviting aromas and brings loved ones together around the table. This Italian Chicken and Rice Casserole blends classic Italian flavors with a homestyle touch, making it both satisfying and easy to prepare. It’s perfect for busy weeknights when you want something hearty but don’t want to spend hours in the kitchen.
One of the best things about this recipe is its versatility. It pairs beautifully with a fresh green salad drizzled with balsamic vinaigrette or a side of roasted vegetables for extra nutrition. A warm slice of crusty garlic bread can make it even more indulgent. Whether you’re cooking for a family gathering or just meal prepping for the week ahead, this dish is a fantastic option. Plus, it reheats wonderfully, making it ideal for leftovers. With its combination of savory chicken, creamy cheese, and perfectly cooked rice, this casserole is a dish that will keep everyone coming back for more.
Servings: 6-8
Ingredients:
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried Italian seasoning
- 2 tablespoons olive oil
- 3 cups low-sodium chicken broth
- 6 to 8 bone-in, skinless chicken thighs
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 1/2 cups long-grain white rice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 14.5-ounce can diced tomatoes, undrained
- 2 cloves garlic, minced
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 375°F and grease a large baking dish.
- Heat olive oil in a large skillet over medium heat. Add the diced onion, garlic, and bell pepper, sautéing until softened and fragrant, about 5 minutes.
- Stir in the rice, allowing it to lightly toast for about 2 minutes before adding the chicken broth. Bring the mixture to a gentle simmer.
- Season the chicken thighs with salt, black pepper, and Italian seasoning. Arrange them evenly over the rice mixture in the skillet.
- Pour the diced tomatoes (including the juices) over the chicken and rice, ensuring everything is well coated with flavor.
- Cover the skillet with a lid or foil and transfer to the preheated oven. Bake for 35-40 minutes, or until the chicken is cooked through and the rice has absorbed all the liquid.
- Remove the dish from the oven, sprinkle the mozzarella cheese over the top, and return to the oven uncovered for another 5 minutes, or until the cheese is melted and slightly golden.
- Let the casserole rest for about 5 minutes before serving. Garnish with fresh parsley for a burst of color and flavor.
Options:
- Cheese Lovers: Mix mozzarella with Parmesan or Asiago for a richer topping.
- Extra Veggies: Stir in spinach or zucchini for added nutrition.
- Spice It Up: Add a pinch of red pepper flakes for a mild kick.
- Different Proteins: Substitute chicken thighs with boneless, skinless chicken breasts or even turkey for a leaner choice.
Nutritional Information and Dietary Concerns:
This dish provides a balanced meal with protein-rich chicken, fiber-filled rice, and essential vitamins from the tomatoes and bell pepper. The cheese adds a creamy texture, while the olive oil offers heart-healthy fats. If you’re looking for a lower-carb alternative, consider swapping rice for cauliflower rice. For a dairy-free option, simply omit the cheese or use a plant-based substitute.
Sharing and Commenting is Caring:
Cooking is best when shared! If you enjoyed this Italian Chicken and Rice Casserole, let us know in the comments. What side dishes did you pair it with? Any fun twists you tried? Your feedback and experiences help make every meal even better. Don’t forget to share this recipe with friends and family who love a good, hearty meal!
Enjoy your delicious homemade casserole and happy cooking!