Italian Chicken and Rice Casserole Recipe


Italian Chicken and Rice Casserole Recipe

My Italian grandmother taught me this recipe and every time I serve it it’s on everyone’s lips!


1 1/2 cups long-grain white rice

3 cups low-sodium chicken broth

2 garlic cloves, minced


1 small onion, diced

1 red bell pepper, diced

2 tablespoons olive oil

6 up to 8 boneless, skinless chicken thighs

1 teaspoon Italian dry seasoning


1/2 teaspoon salt

1/4 teaspoon black pepper

1 can (14.5 ounces) diced tomatoes, undrained

1 cup grated mozzarella -Cheese

Chopped fresh parsley for garnish



Preheat your oven to 375°F. Experience the joy of cooking when you start with this nutritious recipe.

Heat olive oil in a frying pan over medium heat.Saute onion, garlic and peppers until tender and aromatic, about 5 minutes.

Add the rice and let it roast for 2 minutes. Add the chicken broth and bring to a boil.

Season the chicken thighs with Italian seasoning, salt and pepper. Place them in the pan between the rice.Top with undrained, diced tomatoes and let the juice add depth to the dish.


Cover and bake for 35-40 minutes, or until chicken is cooked through and rice is tender.

Sprinkle mozzarella cheese over the casserole and place in the oven uncovered for 5 minutes until the cheese bubbles and is golden brown.

Let the dish rest for 5 minutes before decorating with parsley. This waiting brings all the flavors together beautifully.Variations and Tips:

Adapt the recipe for picky eaters by omitting tomatoes or peppers and focusing on the simple but delicious combination of broth, rice, chicken and cheese.

Experiment with cheese by mixing mozzarella with Parmesan or Asiago for an extra Italian touch.

Add vegetables such as diced spinach or zucchini to the tomatoes to increase the nutritional value of the dish.

Use the leftover gift idea: This casserole reheats easily and is therefore perfect for a stress-free lunch or dinner the next day

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