Italian Chicken Rice Casserole Recipe
If you’re craving cozy, crave-worthy comfort food with a touch of Mediterranean flair, look no further than Italian Chicken Rice Casserole. This dish wraps tender chicken, creamy rice, marinara, and gooey cheese into one irresistible bake that’s perfect for weeknights, potlucks, or whenever you want your kitchen to smell like an Italian trattoria. With just a handful of everyday ingredients, you’ll have a meal that delivers big flavor, color, and comfort in every bite.
Ingredients You’ll Need
The beauty of Italian Chicken Rice Casserole is in its simplicity. Each ingredient plays a unique role, blending together to create layers of creamy, cheesy, and savory perfection. Here’s what you’ll need, plus a few tips to make the most of each component:
- Cooked shredded chicken: Rotisserie chicken is a time-saving hero, but any leftover chicken works beautifully for this casserole.
- Uncooked long grain white rice: This soaks up all the delicious flavors and turns deliciously tender as it bakes.
- Low-sodium chicken broth: Keeps the rice moist, adds savory depth, and lets you control the saltiness of the final dish.
- Heavy cream: For that luxurious, creamy texture that makes every forkful feel special.
- Marinara sauce: Brings a pop of tangy tomato flavor and classic Italian color to the casserole.
- Shredded mozzarella cheese: Melts into gooey, stretchy goodness that’s basically the heart of any great casserole.
- Grated Parmesan cheese: Adds a nutty, salty finish that ties all the Italian flavors together.
- Italian seasoning: Infuses the whole dish with familiar herbs like oregano, basil, and thyme.
- Garlic powder: A quick way to layer in that essential garlicky aroma without extra chopping.
- Onion powder: Enhances the savoriness and boosts the flavor of the sautéed onions.
- Crushed red pepper flakes (optional): For those who like a little bit of heat in their comfort food.
- Olive oil: Used for sautéing, it brings a subtle richness and helps soften the veggies.
- Diced onion: Adds sweetness and depth as it cooks, building the flavor base.
- Diced bell pepper (any color): Brings a pop of color and a gentle crunch to every bite.
- Salt and black pepper: The classic duo for balancing and brightening all the flavors.
- Chopped fresh basil or parsley (for garnish): A fresh, herby finish that livens up the casserole just before serving.
How to Make Italian Chicken Rice Casserole
Step 1: Prep the Oven and Baking Dish
Start by preheating your oven to 375°F. Give your favorite 9×13-inch baking dish a generous coating of nonstick spray or a little olive oil. This ensures your Italian Chicken Rice Casserole will lift out easily, and cleanup will be a breeze.
Step 2: Sauté the Vegetables
Heat the olive oil in a skillet over medium heat. Add the diced onion and bell pepper, sautéing for 3 to 4 minutes until they’re softened and fragrant. This quick step deepens the sweetness of the veggies and builds a flavorful foundation for your casserole.
Step 3: Mix the Casserole Base
In a large bowl, combine the uncooked rice, chicken broth, heavy cream, marinara sauce, sautéed vegetables, shredded chicken, garlic powder, onion powder, Italian seasoning, red pepper flakes (if you want a little kick), salt, and black pepper. Stir everything together until it’s well mixed and the rice is evenly distributed.
Step 4: Assemble in the Baking Dish
Pour your mixture into the prepared baking dish, spreading it out so the rice and chicken are distributed evenly. This ensures every scoop of Italian Chicken Rice Casserole has a bit of everything in it.
Step 5: Add the Cheesy Topping
Sprinkle the mozzarella and Parmesan cheeses evenly over the top. These will melt into a golden, bubbling crown that makes this casserole so inviting.
Step 6: Bake to Perfection
Cover the dish tightly with foil and bake for 45 to 50 minutes. The rice will absorb all the flavorful liquid and become perfectly tender. After baking, remove the foil and broil for another 2 to 3 minutes, watching carefully as the cheese turns golden and bubbly.
Step 7: Rest and Garnish
Let the casserole rest for at least 5 minutes before serving. This gives the flavors time to settle and makes scooping easier. Just before serving, sprinkle with plenty of chopped fresh basil or parsley for a burst of color and freshness.
How to Serve Italian Chicken Rice Casserole
Garnishes
A finishing touch of fresh herbs is key for Italian Chicken Rice Casserole. Sprinkle a generous handful of chopped basil or parsley just before serving, and if you’re feeling extra fancy, a dusting of freshly grated Parmesan or a drizzle of good-quality olive oil will elevate each serving.
Side Dishes
Pair your casserole with a crisp green salad tossed in a zesty vinaigrette to balance the creamy richness, or serve with garlic bread to soak up every bit of sauce. Roasted seasonal veggies like broccoli, asparagus, or zucchini make a colorful, wholesome addition alongside this main dish.
Creative Ways to Present
For a fun twist, spoon the Italian Chicken Rice Casserole into individual ramekins for dinner parties or serve family-style straight from the bubbling baking dish. You can also use leftovers to stuff into hollowed-out bell peppers and bake for a new, portable version that’s perfect for lunches.
Make Ahead and Storage
Storing Leftovers
Store leftover Italian Chicken Rice Casserole in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the leftovers extra delicious for lunch or a quick dinner.
Freezing
To freeze, let the casserole cool completely, then portion into freezer-safe containers. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat individual portions in the microwave until hot, or cover the baking dish with foil and warm in a 350°F oven until heated through. If the casserole seems a bit dry, add a splash of chicken broth before reheating to bring back the creamy texture.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Just keep in mind that brown rice takes longer to cook and may need a bit more liquid. You might want to partially cook the brown rice before assembling the casserole to ensure it turns out perfectly tender.
Is it possible to make Italian Chicken Rice Casserole dairy free?
Yes, you can swap the heavy cream for coconut cream or a plain, unsweetened nut milk, and use your favorite dairy-free cheese substitutes. The result will still be creamy and satisfying.
What’s the best way to prep this casserole ahead?
You can assemble everything up until the cheese topping, cover, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the bake time if you’re starting from cold.
Can this recipe be doubled for a crowd?
Definitely! Use two 9×13-inch baking dishes, and bake them side by side. It’s a perfect way to feed a hungry family or a group of friends, and everyone loves Italian Chicken Rice Casserole.
What can I add for extra veggies?
Feel free to stir in a couple handfuls of baby spinach, some sliced mushrooms, or even chopped zucchini before baking. These additions blend right in and bring extra color and nutrition to your meal.
Final Thoughts
If you’re looking for a dish that’s as comforting as a big Italian hug, you can’t go wrong with Italian Chicken Rice Casserole. It’s easy, family-friendly, and endlessly adaptable. Give it a try—you might just find it becomes a new favorite in your kitchen!
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Italian Chicken Rice Casserole Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Italian Chicken Rice Casserole is a comforting, cheesy, and flavorful one-dish meal perfect for an easy weeknight dinner. It combines tender shredded chicken, long grain white rice, and a rich blend of marinara, cream, and Italian seasonings baked to perfection and topped with gooey mozzarella and Parmesan cheese.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken
- 1 cup uncooked long grain white rice
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasonings & Oils
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Vegetables
- 1/2 cup diced onion
- 1/2 cup diced bell pepper (any color)
Garnish
- Chopped fresh basil or parsley
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Sauté Vegetables: In a skillet over medium heat, warm the olive oil and sauté the diced onion and bell pepper for 3 to 4 minutes until softened and fragrant.
- Mix Ingredients: In a large bowl, combine the uncooked rice, chicken broth, heavy cream, marinara sauce, sautéed onions and peppers, shredded chicken, garlic powder, onion powder, Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Stir thoroughly to blend all components.
- Assemble Casserole: Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the top.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake for 45 to 50 minutes, or until the rice is tender and the liquid is fully absorbed.
- Broil Cheese: Remove the foil and broil the casserole for 2 to 3 minutes until the cheese topping is golden brown and bubbly.
- Rest and Garnish: Allow the casserole to rest for 5 minutes after baking. Garnish with chopped fresh basil or parsley before serving to add a bright, fresh flavor.
Notes
- Using rotisserie chicken can save preparation time without sacrificing flavor.
- For a twist, substitute marinara sauce with sun-dried tomato pesto for a richer taste.
- Add chopped spinach or mushrooms to increase vegetable content and nutritional value.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
