Description
A comforting and wholesome chicken and zucchini rice casserole, baked to perfection with tender chicken, fresh zucchini, and fluffy rice in a creamy sauce.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium zucchinis, diced
1 1/2 cups long grain white rice, rinsed
3 cups low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup plain Greek yogurt
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add diced zucchini and cook for 5 minutes, stirring occasionally, until slightly softened.
Stir in the rinsed rice and cook for 1-2 minutes to lightly toast the rice.
Pour in the chicken broth and stir to combine.
Add the chicken pieces, dried thyme, dried oregano, salt, and black pepper. Stir gently to distribute ingredients evenly.
Bring the mixture to a simmer, then cover with a lid or aluminum foil.
Transfer the skillet or Dutch oven to the preheated oven and bake for 30 minutes.
Remove from the oven and carefully stir in the Greek yogurt until well combined.
Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
Return to the oven, uncovered, and bake for an additional 10-15 minutes until the cheese is melted and golden.
Remove from the oven and let the casserole rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes