- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick cooking spray.
- In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and the liquid is absorbed.
- While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion, minced garlic, diced bell pepper, and sliced mushrooms. Cook until the vegetables are tender, about 5 minutes.
- Return the cooked chicken to the skillet. Add the diced tomatoes (drained), Italian seasoning, dried basil, dried oregano, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes.
- Transfer the cooked rice to the prepared baking dish, spreading it out evenly in the bottom.
- Spoon the chicken and vegetable mixture over the rice layer in the baking dish, spreading it out evenly.
- Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh chopped parsley, if desired, before serving.
- Serve the Italian Chicken Rice Casserole hot, and enjoy!
This flavorful casserole is a complete meal in one dish and is sure to be a hit with your family and friends. Feel free to customize it by adding other vegetables or your favorite Italian herbs and spices.