Of course! This Italian Chicken Rice Casserole is the definition of comfort food—creamy, cheesy, and packed with flavor. It’s a guaranteed family favorite.
Here’s a classic, well-tested recipe that’s easy to follow and delivers fantastic results.
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Italian Chicken Rice Casserole
This one-pan meal is hearty, satisfying, and filled with the familiar flavors of Italian seasoning.
Yields: 6 servings Prep time: 20 minutes Cook time: 45 minutes
Ingredients:
· 2 tbsp olive oil
· 1.5 lbs (700g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
· 1 tsp salt, divided
· ½ tsp black pepper
· 1 medium yellow onion, diced
· 3 cloves garlic, minced
· 1 cup long-grain white rice (uncooked)
· 2 ½ cups chicken broth
· 1 (15 oz) can crushed tomatoes or tomato sauce
· 1 tsp dried oregano
· 1 tsp dried basil
· ½ tsp onion powder
· ½ cup heavy cream or half-and-half (for creaminess)
· 1 ½ cups shredded Italian cheese blend (or a mix of mozzarella and Parmesan), divided
· Fresh basil or parsley for garnish (optional)
Instructions:
1. Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the cubed chicken with ½ tsp of salt and the black pepper. Add to the hot skillet and cook until golden brown on all sides (it doesn’t need to be cooked through yet). Remove the chicken with a slotted spoon and set aside.
3. Sauté Aromatics: In the same skillet, add the diced onion. Cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Toast the Rice: Add the uncooked rice to the skillet. Stir constantly for about 1-2 minutes. This helps the rice toast slightly and absorb all the flavorful oils.
5. Combine Liquids & Seasonings: Pour in the chicken broth and crushed tomatoes. Add the remaining ½ tsp salt, oregano, basil, and onion powder. Scrape the bottom of the pan to get any browned bits (that’s flavor!).
6. Assemble the Casserole: Bring the liquid to a simmer, then carefully pour the entire contents of the skillet into the prepared 9×13 baking dish. Stir in the browned chicken pieces and spread everything into an even layer.
7. Bake (Covered): Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
8. Add Cream & Cheese: Carefully remove the dish from the oven (steam will be hot!). Uncover and stir. Pour the heavy cream over the top and stir it in. Sprinkle with 1 cup of the shredded cheese.
9. Bake (Uncovered): Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the rice is tender.
10. Rest & Serve: Remove from the oven and let it stand for 5-10 minutes. This allows the sauce to thicken up. Garnish with fresh herbs and the remaining ½ cup of cheese before serving.
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🌟 Success Tips & Variations
· Rice Note: Long-grain white rice (like Jasmine or Basmati) works best. Do not use instant or quick-cooking rice as it will become mushy.
· Creamy Shortcut: Instead of heavy cream, you can stir in 4 oz of softened cream cheese for a rich, tangy flavor.
· Vegetable Boost: Feel free to add 1 cup of chopped veggies like bell peppers, spinach, or mushrooms when you sauté the onion.
· Crispy Top: For an extra crispy, cheesy top, broil for the last 1-2 minutes of cooking (watch closely!).
· Make it Lighter: Use low-sodium chicken broth and reduce the cheese. You can also substitute the cream with whole milk, though the sauce will be less rich.
· Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a 350°F (175°C) oven until warm.
Enjoy your delicious, homemade Italian feast