One pan Italian chicken rice casserole
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There's something about that blend of tender meat, aromatic spices, and fluffy rice that brings everyone to the table with an appetite and a smile. Italian Chicken Rice Casserole, a cosy fusion between traditional Italian flavours and a good ol' casserole, is one of those scrumptious dishes that wraps you up like a warm hug. People might want to make this because it's a one-pan wonder, making cleanup a breeze, while offering the wholesome goodness that you want to serve your family.
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 of diced tomatoes, undrained
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish
Preheat your oven to 190°C. With love in your heart and a smile on your face, get ready to prepare a meal that'll nourish both body and soul.
2. In a large skillet, heat the olive oil over medium heat and sauté the onion, garlic, and bell pepper until they're soft and fragrant about 5 minutes.
3. Stir in the rice and let it toast slightly for 2 minutes, then pour in the chicken broth and bring the mixture to a gentle simmer.
4. Season the chicken thighs with salt, pepper, and Italian seasoning. Nestle the chicken into the rice mixture in the skillet.
5. Pour the undrained canned tomatoes over the chicken and rice. The juice from the tomatoes will mingle with the other ingredients, making everything oh-so-flavorful.
6. Cover the skillet with foil or a lid and bake in the preheated oven for 35 to 40 minutes, or until the chicken is fully cooked and the rice has absorbed all the liquid.
7. Remove the casserole from the oven, sprinkle the shredded mozzarella cheese on top, and bake for an additional 5 minutes uncovered, until the cheese is melty and slightly golden.
8. Let the casserole rest for about 5 minutes, then garnish with freshly chopped parsley before serving. This lets all those delicious flavours to really come together.
Variations & Tips:
- If you have picky eaters who aren't fond of tomatoes or peppers, consider using just a simple mix of broth, rice, and chicken, topped with cheese. Sometimes simplicity wins the day!
- For a different kind of cheese crust, mix mozzarella with some parmesan or asiago for an extra Italian kick.
- To sneak in more veggies, stir in some spinach or diced zucchini when you add the tomatoes. It's a great way to get the little ones to eat more greens.
- And remember, leftovers are a gift! This casserole reheats beautifully for lunch the next day, so don't be shy about doubling the recipe to ensure you've got extra for those busy weeknight dinners.
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 of diced tomatoes, undrained
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish
Preheat your oven to 190°C. With love in your heart and a smile on your face, get ready to prepare a meal that'll nourish both body and soul.
2. In a large skillet, heat the olive oil over medium heat and sauté the onion, garlic, and bell pepper until they're soft and fragrant about 5 minutes.
3. Stir in the rice and let it toast slightly for 2 minutes, then pour in the chicken broth and bring the mixture to a gentle simmer.
4. Season the chicken thighs with salt, pepper, and Italian seasoning. Nestle the chicken into the rice mixture in the skillet.
5. Pour the undrained canned tomatoes over the chicken and rice. The juice from the tomatoes will mingle with the other ingredients, making everything oh-so-flavorful.
6. Cover the skillet with foil or a lid and bake in the preheated oven for 35 to 40 minutes, or until the chicken is fully cooked and the rice has absorbed all the liquid.
7. Remove the casserole from the oven, sprinkle the shredded mozzarella cheese on top, and bake for an additional 5 minutes uncovered, until the cheese is melty and slightly golden.
8. Let the casserole rest for about 5 minutes, then garnish with freshly chopped parsley before serving. This lets all those delicious flavours to really come together.
Variations & Tips:
- If you have picky eaters who aren't fond of tomatoes or peppers, consider using just a simple mix of broth, rice, and chicken, topped with cheese. Sometimes simplicity wins the day!
- For a different kind of cheese crust, mix mozzarella with some parmesan or asiago for an extra Italian kick.
- To sneak in more veggies, stir in some spinach or diced zucchini when you add the tomatoes. It's a great way to get the little ones to eat more greens.
- And remember, leftovers are a gift! This casserole reheats beautifully for lunch the next day, so don't be shy about doubling the recipe to ensure you've got extra for those busy weeknight dinners.
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