Mediterranean Baked Chicken, Rice, and Mushroom Casserole

Chicken, rice, and mushrooms are a classic comfort food combination that has stood the test of time. This trio brings together tender protein, hearty grains, and earthy flavors, making it a favorite in many households. The versatility of this dish allows for endless variations, and today, we present a Mediterranean-inspired twist that is both wholesome and vibrant.

This Mediterranean-style chicken rice mushroom recipe features a baked casserole that is lighter and more nutritious than traditional creamy versions. By incorporating fresh herbs, olive oil, and roasted vegetables, this dish not only satisfies your cravings but also delights your palate with bright flavors.

Wholesome Mediterranean Chicken Rice Mushroom Casserole

This baked chicken rice mushroom casserole combines tender chicken, fluffy rice, and savory mushrooms, all infused with Mediterranean flavors. The addition of fresh oregano, parsley, and roasted vegetables elevates this dish, making it perfect for a family dinner or a gathering with friends. The recipe serves 6 and takes about 1 hour from start to finish.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup long-grain rice
• 2 cups vegetable or chicken broth
• 1 cup sliced mushrooms (such as cremini or button)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Chicken: Season the chicken breasts with salt, pepper, and half of the oregano. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sear the chicken for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the remaining olive oil. Sauté the onions and garlic until fragrant. Add the mushrooms, bell pepper, and zucchini, cooking for about 5-7 minutes until softened.
4. Combine Ingredients: In a large casserole dish, combine the rice, sautéed vegetables, remaining oregano, and broth. Stir well to combine.
5. Bake: Place the seared chicken breasts on top of the rice mixture. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the rice is tender.
6. Garnish and Serve: Once done, remove from the oven and sprinkle with fresh parsley. Serve warm with lemon wedges on the side.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Nutrition Information

• Servings: 6 servings
• Calories: 350kcal
• Fat: 12g
• Protein: 30g
• Carbohydrates: 30g