Italian Chicken & Rice Casserole


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• 4 boneless and skinless chicken breasts

• 2 cups uncooked white rice

• 4 cups chicken broth

• 1 finely chopped onion

• 3 minced cloves of garlic

• 1 cup julienned sun-dried tomatoes

• 1 cup baby spinach

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and pepper to taste

• 1 cup grated Parmesan cheese

• Fresh parsley for garnish


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1. I preheat the oven to 375°F (190°C).

2. In a large baking dish, I mix together uncooked rice, chicken broth, chopped onion, minced garlic, sun-dried tomatoes, baby spinach, dried oregano, dried basil, salt, and pepper.

3. I place the chicken breasts on top of the rice mixture.

4. I sprinkle grated Parmesan cheese over the chicken and rice.

5. Covering the baking dish with foil, I bake it for 35-40 minutes or until the chicken is thoroughly cooked, and the rice is tender.

6. Removing the foil, I broil for an additional 5 minutes until the cheese turns golden and bubbly.

7. Before serving, I garnish it with fresh parsley.

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