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Italian Chicken Rice Casserole

A creamy, hearty casserole featuring tender chicken, savory rice, and a blend of Italian spices, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Casserole, Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts, diced Use fresh or leftover rotisserie chicken for quicker prep.
  • 1 cup uncooked white rice Can substitute with brown rice or quinoa for a healthier option.
  • 1 can (10.5 oz) cream of chicken soup A key ingredient for creaminess.
  • 1 cup chicken broth Low sodium recommended.
  • 1 cup shredded mozzarella cheese Divided into two portions.
  • ½ cup grated Parmesan cheese For topping.
  • 1 teaspoon Italian seasoning Enhances the Italian flavor profile.
  • 2 cups mixed vegetables (like peas and carrots) Frozen vegetables can be used; add extra baking time.
  • to taste Salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet over medium heat, cook the diced chicken until it’s no longer pink in the center. Season with salt, pepper, and Italian seasoning.
  3. In a bowl, mix the uncooked rice, cream of chicken soup, chicken broth, and half of the mozzarella cheese. Stir in the vegetables and cooked chicken.
  4. Pour this mixture into a greased 9×13-inch baking dish.
  5. Top it off with the remaining mozzarella cheese and sprinkle with Parmesan cheese.
  6. Cover the dish with aluminum foil and bake for 30 minutes.
  7. Remove the foil and bake for an additional 10-15 minutes until it’s bubbly and golden brown.
  8. Let it cool slightly before serving. Enjoy every comforting bite!

Notes

Store leftovers in an airtight container in the fridge for up to three days. For freezing, wrap tightly and store for up to three months.