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
Scale
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
