Baked Chicken and Rice Casserole with Zucchini and Onions
This hearty, oven-baked casserole is a creative take on traditional Italian cuisine, combining the flavors of chicken, rice, and zucchini, with a rich and creamy bechamel sauce. The result is a delicious, comforting meal that is perfect for a cold winter evening. The casserole is topped with a crispy layer of melted mozzarella cheese, adding a satisfying crunch to each bite. The dish is finished with a sprinkle of fresh parsley, adding a burst of freshness and flavor to the rich and savory casserole.
Ingredients
- •1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- •1 cup uncooked white rice
- •2 cups chicken broth
- •1 medium zucchini, sliced into thin rounds
- •1 medium onion, sliced into thin rings
- •2 cloves of garlic, minced
- •1 cup bechamel sauce
- •1 cup shredded mozzarella cheese
- •Optional: fresh parsley for garnish
Dietary Info
Instructions
- 1
Preheat the oven to 375°F
- 2
In a large bowl, combine the chicken, rice, chicken broth, zucchini, onion, and garlic
- 3
In a separate bowl, make the bechamel sauce by melting 2 tbsp of butter, then whisking in 2 tbsp of all-purpose flour, and 1 cup of heavy cream
- 4
Add the bechamel sauce to the bowl with the chicken and rice, and stir to combine
- 5
Transfer the mixture to a 9x13 inch baking dish, and top with shredded mozzarella cheese
- 6
Bake for 25-30 minutes, or until the cheese is melted and bubbly
- 7
Remove from the oven, and let cool for 5 minutes before serving
- 8
Garnish with fresh parsley, and serve hot
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