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Italian Chicken and Rice Casserole


Dinner doesn't have to be a hassle. Make a quick meal for your family or just for you with this simple Italian Chicken and Rice Casserole.

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Rate this recipe 4.5/5 (35 Votes)


  • 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 ounces) chicken broth
  • 1 can cream of chicken soup
  • 1/2-1 teaspoon oregano
  • 1/2-1 teaspoon basil
  • 1 garlic clove, minced or crushed
  • Black pepper to taste
  • Frozen peas and carrots (optional)


Servings 1
Adapted from


Step 1

Put the chicken in the bottom of a 9×13 casserole dish.

Sprinkle the rice, red pepper and parsley over the top. Sprinkle on a few frozen peas and carrots (if using). Spread the cheese evenly over the top.

In a small bowl, combine the broth, chicken soup, oregano, basil, garlic and pepper. Pour evenly over the top of the other ingredients. Bake at 350 degrees Fahrenheit for 1 hour to 1 hour and 15 minutes. Let it stand for a few minutes before serving.

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