Italian Chicken Rice Casserole
The Italian-style chicken casserole is a real treat! Italianized even more! This version involves the addition of shredded mozzarella cheese which makes the chicken of a unique goodness. The sauce is very creamy, it is perfect for seasoning the accompanying basmati rice. I opted for a different presentation, cupping both the rice and the chicken came out with a pretty good chicken curry pie. They liked it so much that they have already asked me to do it again. Simple and quick to prepare, it is a perfect main course in any season.
Ingredients
1 1/2 cups long-grain white rice3 cups low-sodium chicken broth2 cloves garlic, minced1 small onion, diced1 red bell pepper, diced2 tablespoons olive oil6 to 8 bone-in, skinless chicken thighs1 teaspoon dried Italian seasoning1/2 teaspoon salt1/4 teaspoon black pepper1 can (14.5 ounces) diced tomatoes, undrained1 cup shredded mozzarella cheeseFresh parsley, chopped for garnish
Preparation
Preheat your oven to 375°F. Embrace the joy of cooking as you start this nourishing recipe. In a skillet, warm olive oil over medium heat. Sauté onion, garlic, and bell pepper until tender and aromatic, around 5 minutes. Mix in the rice, allowing it to toast for 2 minutes. Add chicken broth and simmer gently. Season chicken thighs with Italian seasoning, salt, and pepper. Place them in the skillet among the rice. Top with undrained diced tomatoes, letting their juices add depth to the dish. Cover and bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender. Sprinkle mozzarella cheese over the casserole, then return to the oven uncovered for 5 minutes, until the cheese is bubbly and golden. Allow the dish to rest for 5 minutes before garnishing with parsley. This wait ties all the flavors together beautifully.
TipExperiment with cheese by blending mozzarella with parmesan or asiago for an extra Italian flavor. Incorporate veggies like spinach or diced zucchini with the tomatoes to boost the dish’s nutritional value.
The Italian-style chicken casserole is a real treat! Italianized even more! This version involves the addition of shredded mozzarella cheese which makes the chicken of a unique goodness. The sauce is very creamy, it is perfect for seasoning the accompanying basmati rice. I opted for a different presentation, cupping both the rice and the chicken came out with a pretty good chicken curry pie. They liked it so much that they have already asked me to do it again. Simple and quick to prepare, it is a perfect main course in any season.
Ingredients
1 1/2 cups long-grain white rice
3 cups low-sodium chicken broth
2 cloves garlic, minced
1 small onion, diced
1 red bell pepper, diced
2 tablespoons olive oil
6 to 8 bone-in, skinless chicken thighs
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (14.5 ounces) diced tomatoes, undrained
1 cup shredded mozzarella cheese
Fresh parsley, chopped for garnish
Preparation
Preheat your oven to 375°F. Embrace the joy of cooking as you start this nourishing recipe. In a skillet, warm olive oil over medium heat. Sauté onion, garlic, and bell pepper until tender and aromatic, around 5 minutes. Mix in the rice, allowing it to toast for 2 minutes. Add chicken broth and simmer gently. Season chicken thighs with Italian seasoning, salt, and pepper. Place them in the skillet among the rice. Top with undrained diced tomatoes, letting their juices add depth to the dish. Cover and bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender. Sprinkle mozzarella cheese over the casserole, then return to the oven uncovered for 5 minutes, until the cheese is bubbly and golden. Allow the dish to rest for 5 minutes before garnishing with parsley. This wait ties all the flavors together beautifully.
Tip
Experiment with cheese by blending mozzarella with parmesan or asiago for an extra Italian flavor. Incorporate veggies like spinach or diced zucchini with the tomatoes to boost the dish’s nutritional value.
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