Description
This Italian Chicken Rice Casserole is a comforting one-dish meal that combines tender chicken, flavorful Italian herbs, and gooey melted cheese with wholesome rice and spinach. A perfect family-friendly dinner option that is easy to make and sure to please everyone at the table.
Ingredients
For the Casserole:
- 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
- 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
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups fresh spinach, roughly chopped
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the chicken: In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken and cook until lightly browned but not fully cooked, about 5 minutes.
- Sauté the vegetables: Add onion, garlic, and bell pepper; sauté for 3–4 minutes until vegetables soften.
- Add remaining ingredients: Stir in the uncooked rice, chicken broth, diced tomatoes, Italian seasoning, salt, and pepper. Bring to a simmer, then stir in the chopped spinach.
- Bake: Cover the skillet tightly and transfer to the oven. Bake for 30–35 minutes, or until rice is tender and liquid is absorbed.
- Add cheese: Remove from oven, stir gently, and sprinkle with mozzarella and Parmesan cheese. Return to oven uncovered for 5–10 minutes until cheese is melted and bubbly.
- Serve: Garnish with fresh basil or parsley before serving.
Notes
- For a creamy version, stir in 1/4 cup heavy cream or 1/2 cup sour cream before adding the cheese.
- This casserole also works well with leftover rotisserie chicken.
