Italian Chicken and Rice Casserole

By Bonne1

Ingredients

• 2-3 cups cooked, chopped chicken
• 1 cup rice, uncooked
• 1 red bell pepper, chopped
• handful of chopped fresh parsley
• 1 cup Italian blend shredded cheese
• 2 cans (15 oz) chicken broth
• 1 can cream of chicken soup
• 1/2-1 tsp. oregano
• 1/2-1 tsp. basil
• 1 garlic clove, minced or crushed
• black pepper to taste

Details

Servings 6
Adapted from eatathomecooks.com

Preparation

Step 1

I wanted to make a chicken casserole the other day, but I wanted one that I’d never made before.  After pondering for a while, I decided to alter

1 cup Italian blend shredded cheese

In a small bowl, combine the broth, chicken soup,, oregano, basil, garlic and pepper.

Pour evenly over the top of the other ingredients.

Heather

yum! i make one using alfredo sauce which is a nice different take on a rice casserole. tfs

Ashley, I haven’t tried freezing a casserole with rice, but I bet it would work. I recently added a lot of freezer recipes and even a menu and grocery list full of freezer foods. Here’s the link to the

Just wanted to say this looks yummy and I’m going to make it this next week. I really enjoy your website and appreciate simple but tasty recipes that motivate me to cook more. Too bad my kids don’t always appreciate my efforts. God bless you and thank you.

I added 1/2 cup extra rice then added more broth to compensate…now 75 mintues later it still looks like soup. Debating on whether to take it out and calm our growling bellies or wait till the rice soaks it all up…

Your picture makes it loook sooooo good and my house smells equally as good…That’s what I get for not following the recipe – not a first for me LOL

Oh, this picture makes it look soooooo yummy! Since my hubby is not a chicken fan, I’ve been waiting to try it while he was on duty…..and being the frugal mom that I am, I thought I would make it in 2 9×9 pans rather than a 9×13, so that I could freeze one for another day when its just me and the kids — that kinda messed up the liquid parts — so, I’ll have to practice a little more to get it right!! I also added mushrooms just because I saw them in the fridge while I was getting the bell pepper out! But, it is a wonderful dish and a definite keeper…..thanks so much for your great ideas. I come here often looking for dinner inspiration!

I just made this for dinner 2 nights ago and thought it was great. Living overseas I didn’t have cream of chicken soup or canned broth on hand. I used about 6 cups home made broth, with about 1 cup sour cream stirred in. It was great!! So glad I put it on my menu plan last week!

Added the soup, chicken, rice, spices and 1 1/2 c water with 2 tsp of chicken bouillon.

Closed lid, set to “WHITE RICE” to cook. It beeped as done much too early, stirred and set to “WHITE RICE” again. When it was done, I topped with cheese and all0wed it to melt on the “WARM” cycle.

30 oz? good to know. I used a box, or one quart (32oz). it came out pretty good. I needed to use a bigger bowl for the broth/soup stuff to mix it up better. after about 90 minutes it turned out pretty good. Even my wife liked it and she has a thing about melted cheese (I know).

Next time I’ll add some salt and maybe some lemon juice/zest. Otherwise, it’s a great weeknight meal and for my pregnant friends.

Can I make this ahead of time and leave it in the fridge to pop in the oven for dinner?

How did I miss this one? I might try this next week in the slow cooker since I’m avoiding the oven due to the heat.

Did you make this in the slow cooker? How long did you cook it for? Did you use raw or cooked chicken?

I was about to make this and realized I didn’t have regular rice. All I had was the minute rice. That wouldn’t work, would it? What if I substituted egg noodles? What do you think?

I used brown rice and it came out undercooked. Would I add more broth next time and cook it for longer? I know brown rice takes longer to cook.

So, I’ve been waiting all week to make this just to make sure I had time. Super good, super creamy. I didn’t have parsley or a fresh red bell pepper so I used a little bit of roasted red pepper that I had left, a fresh tomato and about half a zucchini from the garden and some fresh basil. Loved it, had to cook it a little longer but well worth the wait, thanks for such a great recipe!!!!!!!!!

I made this recipe last night. I did use uncooked, cubed chicken breasts and they were cooked perfectly by the time the rice was done. I also added salt, paprika and onion powder and stirred a few times during the actual baking. It was quite delicious and easy and we will definitely make this again.

[...] Steak in the slow cooker, angel hair pasta, salad All Veggie Vegetable Soup, Cheddar Muffins, salad Italian Chicen and Rice Casserole, steamed veggie Honey Cashew Pork Stir Fry, rice Apple Crisp in the Slow [...]

31 days of cooking cheats

make your own

Make Your Own