Ingredients for Chicken N Rice Cacciatore Casserole
- 2 cups cooked rice
- 2 tablespoons chopped fresh parsley
- Chicken Broth
- Tomato Paste
- Sliced Mushrooms
- Water
- Dry White Wine
- 1/4 cup chopped onion
- Green Bell Pepper
- 1/2 teaspoon dried basil
- Garlic Salt
- Italian Seasoning
- 1/2 teaspoon black pepper
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup dry red wine
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
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How to Make Chicken N Rice Cacciatore Casserole
- Preheat oven to 350°F (175°C). Lightly grease a 13x9 inch baking dish.
- Spread 2 cups cooked rice evenly in the bottom of the prepared baking dish.
- In a medium bowl, whisk together 1 (28 ounce) can crushed tomatoes, 1/2 cup dry red wine, 1/4 cup chopped onion, 2 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir in 1 tablespoon chopped fresh parsley.
- Pour the tomato sauce mixture over the rice in the baking dish.
- Arrange 1.5 lbs boneless, skinless chicken breasts on top of the sauce.
- Bake covered for 45-50 minutes, or until chicken is cooked through.
- Uncover the casserole and sprinkle 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese over the chicken.
- Return to the oven and bake for another 5-7 minutes, or until cheese is melted and bubbly.
- Sprinkle with the remaining 1 tablespoon chopped fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
21g
Fat
26g
Carbs
14g
