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Italian Chicken Casserole with Rice

Italian Chicken Casserole with Rice


A quick and easy supper for when you are short of time. After the initial preparation, simply bake in the oven for a hearty delicious meal. Normally Arborio rice has to be cooked in stages for Risotto, adding the liquid gradually as it cooks: this recipe eliminates all that difficulty!

Italian Chicken Casserole with Rice Recipe

INGREDIENTS:

  • 10 -12 skinless chicken thighs (bone-in)
  • 2 medium yellow onions, cut into rings
  • 3 cloves garlic, minced
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 5 - 6 mushrooms, sliced
  • 28 fl. oz. can of Italian tomatoes, chopped (796ml)
  • 14 oz can (400ml) tomato sauce
  • 2 tsp dried oregano (10ml)
  • olive oil
  • 1 tsp dried basil (5ml)
  • salt and pepper to taste
  • 1 cup (4 oz./ 115 gm.) uncooked Arborio rice
  • 1/3 cup (1½ oz./ 33 gm) grated Parmesan cheese

    • METHOD:

    Sauté chicken in oil and add onions and garlic, followed a couple of minutes later by the green and red pepper and mushrooms.

    Cook until chicken is no longer pink and the onions are soft.

    Stir in tomatoes, including juice, tomato sauce and seasonings.

    Bring to the boil, stirring, and simmer for five minutes.

    Mix in the rice and transfer to a large oven-proof casserole.

    Bake, covered for 50 minutes at 350°F or 180°C.

    Serves four.

     

     


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