You can grill this casserole in 20 minutes!
I have included the directions for using a charcoal grill below.
A smoky, savory flavor runs through the entire dish. I love how the rice cooks up creamy and lightly toasted on top.
PrintChicken and Rice Casserole on the Grill
- Total Time: 40 minutes
- Yield: 6 cups 1x
Ingredients
2 cups frozen pepper and onion blend or frozen seasoning blend
1 tablespoon olive oil
3 cups cubed, cooked chicken
1 can (14.5 ounces) of diced tomatoes
1 1/2 teaspoons salt
1 teaspoon granulated sugar
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
1 3/4 cup chicken stock
3/4 cup uncooked white rice
2 cups of shredded sharp Cheddar cheese
Instructions
Light your charcoal grill and allow the coals to burn and turn gray while preparing the casserole.
Saute the peppers and onion in oil in a large saucepan until soft, about 5 minutes.
Add the cooked chicken, tomatoes, salt, sugar, rosemary, pepper, and chicken stock. Heat to boiling.
Coat a 2-quart metal baking pan with nonstick spray. I used a disposable aluminum pan placed inside a grill basket. You could use a cast iron skillet too.
Place half of the chicken mixture into the baking pan. Sprinkle the rice and half of the shredded cheese on top. Layer the remaining chicken mixture and cheese.
Place the casserole on the grill. Cover the grill and cook for 20 minutes. The casserole is ready when the liquid is absorbed and the top is slightly browned.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Mains
- Method: Grill
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 475
- Sodium: ~1000 mg
- Fat: 17 grams
- Carbohydrates: 35 grams
- Protein: 30 grams
Do you want to skip the grill and cook in your kitchen instead? Here’s the directions for the oven baked version.
Print
Oven Baked Chicken and Rice Casserole
- Total Time: 1 hour 20 minutes
- Yield: 6 cups 1x
Ingredients
2 cups frozen pepper and onion blend or frozen seasoning blend
1 tablespoon olive oil
3 cups cubed, cooked chicken
1 can (14.5 ounces) of diced tomatoes
1 1/2 teaspoons salt
1 teaspoon granulated sugar
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
1 3/4 cup chicken stock
3/4 cup uncooked white rice
2 cups shredded sharp Cheddar cheese
Instructions
Heat oven to 350 degrees Fahrenheit.
Sauté the peppers and onion in oil in a large saucepan until soft, about 5 minutes.
Add the cooked chicken and brown lightly.
Stir in the tomatoes, salt, sugar, rosemary, pepper, and chicken stock. Heat to boiling.
Coat a 2-quart baking dish with nonstick spray. Place half of the chicken mixture into the baking dish. Sprinkle the rice and half of the shredded cheese on top. Layer the remaining chicken mixture and cheese.
Cover with aluminum foil and bake for one hour until the rice is tender and the liquid is absorbed.
Notes
This dish was inspired by the risotto recipe in America’s Best – A National Community Cookbook to Benefit the U.S. Ski Team.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Mains
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 475
- Sodium: ~1000 mg
- Fat: 17 grams
- Carbohydrates: 35 grams
- Protein: 30 grams
