Description
This Italian Chicken Rice Casserole is a comforting and flavorful dish that is perfect for a weeknight dinner. Loaded with tender chicken, vegetables, and gooey cheese, this gluten-free casserole is sure to become a family favorite.
Ingredients
Scale
For the Casserole:
- 2 cups cooked white rice
- 2 cups cooked shredded chicken breast
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup marinara sauce
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened. Stir in garlic, red bell pepper, and zucchini, and sauté until tender.
- Combine ingredients: Add cooked rice, shredded chicken, diced tomatoes, marinara sauce, Italian seasoning, salt, and pepper. Mix well and heat through. Stir in 1 cup of mozzarella cheese.
- Transfer to baking dish: Place the mixture in a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Bake: Bake for 20–25 minutes until cheese is melted and bubbly. Let it rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
- You can use rotisserie chicken for convenience.
- Substitute vegetables with mushrooms, spinach, or broccoli as preferred.
- For extra flavor, add a pinch of crushed red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 390
- Sugar: 4g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
