Italian Chicken Rice Casserole Recipe
Meet your next family favorite: Italian Chicken Rice Casserole. Imagine tender bites of chicken, fluffy rice, garden-fresh veggies, and gooey cheese all coming together in a bubbling, golden-brown bake. This casserole checks every box for comfort and flavor, blending the best of Italian-American cuisine Main Course, Casserole. Whether you’re feeding a crowd, meal-prepping for the week, or just craving a cozy dish that tastes as inviting as it looks, this casserole’s got you covered—and then some.
Ingredients You’ll Need
There’s beauty in simplicity, and these handpicked ingredients prove just that. With a handful of staples and a few bright accents, each component of Italian Chicken Rice Casserole brings its own personality, ensuring every bite is vibrant, satisfying, and just a little bit indulgent.
- Cooked rice (2 cups): Fluffy, sturdy, and ready to soak up all the savory flavors—grab white or brown rice, or try quinoa if you like extra nutty notes.
- Cooked chicken breast, shredded (2 cups): Lean, protein-rich, and best when leftover or rotisserie chicken steals the show; shred it by hand or with two forks for tender pieces.
- Olive oil (1 tablespoon): Adds a silky Italian touch and helps veggies soften to perfection in your skillet.
- Onion, finely chopped (1): A classic aromatic that creates flavor depth right from the start.
- Garlic, minced (3 cloves): Nothing says “Italian” like fresh garlic—don’t skimp on this!
- Red bell pepper, diced (1): Pops of sweetness and color brighten every forkful.
- Zucchini, diced (1): Lends moistness and gentle earthiness, melding seamlessly into the casserole.
- Marinara sauce (1 cup): Brings the signature tomatoey body and herbaceous goodness we crave in Italian dishes.
- Chicken broth (1/2 cup): Juices up the casserole and balances flavors without overpowering the other stars.
- Italian seasoning (1 teaspoon): This dried herb medley is the secret to unmistakable “pizza night” flavor.
- Salt (1/2 teaspoon): Just the right amount of seasoning to make other ingredients pop.
- Black pepper (1/4 teaspoon): Adds subtle heat and complexity to every bite.
- Shredded mozzarella cheese (1 cup): Melts into bubbly, irresistible strands over the top—cheese pull guaranteed!
- Grated Parmesan cheese (1/2 cup): Provides that signature sharpness and melts into crispy golden edges.
- Fresh basil, chopped (1/4 cup): Goes on at the end for brightness, aroma, and a pretty finish.
How to Make Italian Chicken Rice Casserole
Step 1: Preheat the Oven & Prepare Your Dish
Start by firing up your oven to 375°F so it’s perfectly hot when you’re ready. Lightly grease a 9×13-inch baking dish with a little olive oil or nonstick spray—this ensures every scoop comes out easily, cheese and all, without sticking.
Step 2: Sauté the Veggies
Heat the olive oil in a large skillet over medium. Toss in the chopped onion and let it sweat until just translucent, about 2 minutes. Add the garlic, bell pepper, and zucchini, giving everything a good stir. Keep sautéing for 5 minutes, just until the veggies are bright and slightly tender—they’ll finish softening in the oven.
Step 3: Build the Sauce
Pour in the marinara sauce and chicken broth, then sprinkle in the Italian seasoning, salt, and pepper. Stir well and let the mixture gently simmer for 3 minutes. This melds all those flavors together into something bold and savory, with a hint of garden herbiness and comforting warmth.
Step 4: Assemble the Casserole
Into your prepared baking dish, layer the cooked rice on the bottom, then pile the shredded chicken on top. Spoon the veggie-sauce mixture across the rice and chicken. Gently stir and spread all ingredients together right in the dish for an even mix—you want every bite to include a bit of everything!
Step 5: Add Cheese & Bake
Sprinkle the shredded mozzarella evenly over the casserole, followed by the grated Parmesan. Cover the dish with foil and bake for 20 minutes, allowing all the flavors to mingle and the cheeses to start melting. Then, uncover and bake for an additional 10 minutes—the cheese will bubble and turn irresistibly golden.
Step 6: Garnish & Serve
Once your Italian Chicken Rice Casserole is hot and melty, pull it from the oven and scatter loads of freshly chopped basil on top. Let it cool for just 5 minutes so everything sets slightly—then dish up and enjoy the delicious aroma that fills your kitchen!
How to Serve Italian Chicken Rice Casserole
Garnishes
A final touch of fresh basil is traditional, but don’t stop there—think a drizzle of good olive oil, a dusting of extra Parmesan, or even a pinch of red pepper flakes for a gentle kick. These toppings add pops of freshness, extra richness, and that chef’s-kiss finish that makes every serving special.
Side Dishes
Serve your Italian Chicken Rice Casserole with a bright green salad tossed in a tangy vinaigrette, or some simply steamed broccoli or green beans. A slice of crusty Italian bread or warm garlic knots is perfect for mopping up the saucy bits—because wasting a drop would be a shame!
Creative Ways to Present
Try scooping the casserole into individual ramekins for a dinner party vibe, or pack it in a thermos for a warm and cozy lunch. For something fun and kid-friendly, stuff the mixture into hollowed-out bell peppers before topping with cheese and baking—a personal, colorful twist that gets rave reviews!
Make Ahead and Storage
Storing Leftovers
Leftover Italian Chicken Rice Casserole stores beautifully. Let the dish cool fully, then cover tightly with foil or transfer to airtight containers. Pop it in the fridge and it’ll keep its flavor and texture for up to 4 days—hello, effortless leftovers!
Freezing
This casserole is freezer-friendly, making meal prep a breeze. Wrap your cooled casserole tightly or portion into freezer containers; label and freeze for up to 2 months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
To bring your leftovers back to bubbly life, reheat covered in a 350°F oven until warmed through (about 15-20 minutes). If you’re in a hurry, microwaving individual portions works too—just watch that it heats evenly, and sprinkle on a bit of extra cheese for a freshly melted top.
FAQs
Can I use rotisserie chicken in Italian Chicken Rice Casserole?
Absolutely! Rotisserie chicken adds an extra layer of flavor and makes prep a total breeze. Simply shred or chop and use it just like regular cooked chicken breast in this recipe.
What kind of rice works best?
Both white and brown rice are delicious in Italian Chicken Rice Casserole. If you’re after a nuttier flavor or whole-grain boost, swap in brown rice or even cooked quinoa—just make sure your grain is fully cooked before assembling.
Can I make this dairy-free?
Yes! Substitute your favorite non-dairy mozzarella and Parmesan alternatives. You can also skip the cheese entirely and add a drizzle of olive oil at the end for added richness and shine.
What vegetables can I swap in?
Feel free to get creative—mushrooms, spinach, or diced eggplant all work well. Just be sure to sauté any watery veggies first so the casserole doesn’t end up soupy.
Can I assemble Italian Chicken Rice Casserole ahead of time?
Definitely! Assemble everything up through the cheese topping, cover, and refrigerate for up to 24 hours before you plan to bake. Add 5-10 extra minutes of baking time to account for starting cold.
Final Thoughts
If you’re searching for a meal that’s equal parts cozy, crowd-pleasing, and bursting with fresh Italian flair, give Italian Chicken Rice Casserole a spot on your table. It’s one of those dishes that never disappoints—and I can’t wait for you to taste just how comforting and flavorful homemade can be!
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Italian Chicken Rice Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Italian Chicken Rice Casserole is a comforting and flavorful dish that combines tender chicken, rice, and a medley of vegetables in a cheesy, tomato-based sauce. Baked to perfection, this casserole is a satisfying meal that the whole family will love.
Ingredients
Rice:
- 2 cups cooked rice
Chicken:
- 2 cups cooked chicken breast, shredded
Sauce:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup marinara sauce
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese Topping:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Sauté vegetables: In a large skillet, heat olive oil over medium heat. Sauté onion, garlic, bell pepper, and zucchini for 5 minutes until softened.
- Prepare sauce: Stir in marinara sauce, chicken broth, Italian seasoning, salt, and black pepper. Simmer for 3 minutes.
- Layer casserole: In the baking dish, layer cooked rice, shredded chicken, and the vegetable-sauce mixture. Stir gently to combine.
- Add cheese: Top evenly with mozzarella and Parmesan cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbly.
- Serve: Garnish with fresh basil before serving.
Notes
- You can substitute brown rice or quinoa for added nutrition.
- For extra creaminess, stir 1/2 cup ricotta or cream cheese into the sauce before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 5 g
- Sodium: 660 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
