Description
A delicious and easy-to-make Banana Pepper Chicken and Rice Casserole, perfect for a comforting meal.
Ingredients
Scale
- 4 boneless chicken thighs
- 1.5 cup long-grain white rice
- 3 cup chicken broth
- 1 cup banana pepper rings (jarred)
- 0.5 cup banana pepper brine (from jar)
- 1 can (10 oz) cream of chicken soup
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 0.25 tsp salt
- 0.25 tsp cracked black pepper
- 2 tbsp fresh parsley
- 1 cup shredded mozzarella
Instructions
- Preheat the oven to 375°F, and lightly grease a 9×13 baking dish.
- In the baking dish, mix uncooked long-grain white rice, chicken broth, cream of chicken soup, banana pepper rings, banana pepper brine, garlic powder, and Italian seasoning.
- Nestle the seared boneless chicken thighs on top of the rice mixture so they stay partially surrounded.
- Cover tightly with foil and bake for 45 minutes, until the rice looks mostly tender and the edges are gently bubbling.
- Uncover the dish, top with shredded mozzarella, and bake for 10 more minutes at 375°F until the cheese is golden-bubbly.
- Top with fresh parsley, then serve directly from the dish while the casserole is hot and the cheese is still set.
Notes
- Ensure chicken is seared until golden-brown for added flavor.
- Use a variety of banana peppers depending on your heat preference.
- This dish can be customized with different types of cheese or additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg