Arancini Casserole

This easy Arancini Casserole features all the delicious flavors of traditional Sicilian Arancini rice balls but in a comforting rice casserole. It combines flavorful ground chicken, tomato sauce, mozzarella, and parmesan for a quick and comforting weeknight meal or meal prep option.

Course Main Course

Cuisine Italian

Keyword Arancini Casserole, Sicilian Rice Ball Casserole

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 373kcal

Author Ioana

Ingredients

2 cups uncooked rice
3-4 cups water
1 cup parmesan cheese
1 cube chicken bouillon
1 tsp salt
1 small onion
2 large eggs
1/2 cup tomato sauce
2 tbsp chopped parsley

For The Chicken Mixture

1 lb ground chicken
1 tbsp olive oil
1 cup frozen peas
2 cups tomato sauce or Marinara sauce
2 1/2 tsp salt
1/4 tsp pepper
1 tbsp Italian Seasoning
2 tsp garlic powder
1 tsp paprika

For Assembling The Casserole

1 1/4 cup shredded mozzarella
1/4 cup parmesan cheese
1/2 cup breadcrumbs

Instructions

Cook the rice according to the package instructions. To enhance the flavor, add 1 tablespoon of chicken bouillon ( or bouillon cube) to the water when you start cooking. After the rice is cooked, remove it from the heat and let it cool down.
2 cups uncooked rice, 3-4 cups water, 1 cube chicken bouillon, 1 tsp salt
Preheat the oven to 400°F (200°C).
Heat a large skillet over medium heat. Add the olive oil and the ground chicken and cook it until no longer pink, breaking it into smaller pieces as it cooks.
1 lb ground chicken, 1 tbsp olive oil
Add the finely chopped onions to the skillet with the chicken. Cook until the onions are soft and translucent.
1 small onion
To the skillet, add the salt, pepper, Italian seasoning, garlic powder, and paprika. Stir everything well to make sure the meat is evenly seasoned.
2 1/2 tsp salt, 1/4 tsp pepper, 1 tbsp Italian Seasoning, 2 tsp garlic powder, 1 tsp paprika
Add the frozen peas and pour in 2 cups of tomato sauce. Let the mixture simmer for about 15 minutes, allowing the flavors to blend together. Taste and adjust the seasoning if necessary.
1 cup frozen peas, 2 cups tomato sauce
In a large mixing bowl, combine the cooked and slightly cooled rice with fresh parsley, grated parmesan cheese, and 1/2 cup of tomato sauce. Beat 2 eggs and mix them into the rice, ensuring everything is evenly coated.
1 cup parmesan cheese, 2 large eggs, 2 tbsp chopped parsley, 1/2 cup tomato sauce
Grease a 9 x 13-inch casserole dish with butter or cooking oil spray. Sprinkle 2 tablespoons of breadcrumbs evenly across the bottom of the dish.
1/2 cup breadcrumbs
Spread half of the rice mixture in the dish, pressing down to form a compact layer.
Spoon the chicken mixture over the rice layer, spreading it evenly.
Sprinkle the shredded mozzarella cheese over the chicken layer.
1 1/4 cup shredded mozzarella
Top with the remaining rice mixture, spreading it out to cover the chicken layer evenly.
Sprinkle the top with the remaining grated parmesan cheese and breadcrumbs.
1/4 cup parmesan cheese
Place the casserole in the preheated oven and bake for 30-35 minutes. The casserole is done when the top is golden brown and the edges are bubbling.
Once baked, let the casserole sit for a few minutes before serving. This allows it to set and makes it easier to cut into portions.

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