Chicken Casserole Recipe - Kosher

Servings: 6

Yield: One 9x13-inch casserole

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: ~1 hour 5 minutes

Difficulty: Easy–Moderate

Cooking Vessel: 9x13-inch baking dish (glass or ceramic recommended), large sauté pan

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Ingredients (Kosher, Meat)

For the casserole:

2 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces

2 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

2 cups sliced mushrooms (optional)

1 red bell pepper, diced

1 cup carrots, thinly sliced

1 cup celery, sliced

1 ½ cups uncooked white rice (long-grain preferred; do not use instant rice)

3 cups chicken broth (kosher-certified)

1 cup crushed tomatoes or tomato sauce

1 tsp paprika

1 tsp dried thyme

1 tsp dried oregano

1 bay leaf

1 tsp kosher salt, more to taste

½ tsp black pepper

¼ cup chopped fresh parsley

Optional toppings:

1 cup crispy fried onions (certified kosher, pareve)

Additional parsley for garnish

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Instructions

1. Preheat the oven: Set to 375°F (190°C).

2. Sauté vegetables: In a large sauté pan, heat olive oil over medium heat. Add onion, garlic, mushrooms, bell pepper, carrots, and celery. Cook 5–7 minutes until softened.

3. Add chicken: Add chicken pieces to the pan. Sauté until lightly browned on the outside (they do not need to cook fully).

4. Season: Stir in paprika, thyme, oregano, salt, and pepper. Mix thoroughly.

5. Assemble casserole:

In the 9x13 baking dish, spread the uncooked rice evenly.

Add the sautéed chicken-vegetable mixture on top.

Pour chicken broth and crushed tomatoes evenly over the contents.

Add bay leaf.

6. Bake: Cover tightly with foil and bake for 40–45 minutes, or until rice is cooked and liquid is absorbed.

7. Finish: Remove foil, top with crispy fried onions if using, and bake uncovered for an additional 5 minutes.

8. Garnish and serve: Remove bay leaf. Stir slightly, then sprinkle with fresh parsley before serving.

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Nutritional Information (Approx. Per Serving)

Calories: ~415

Protein: ~30 g

Carbohydrates: ~40 g

Fat: ~14 g

Fiber: ~3 g

Sodium: varies depending on broth used (estimate 650–850 mg)

Values are estimates and vary based on brands and ingredient substitutions.

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Dietary Adaptations

Gluten-Free:

Ensure broth, fried onions (if used), and spices are certified gluten-free.

Low-Carb:

Replace rice with 4 cups cauliflower rice. Reduce broth to 1½ cups and reduce baking time to 30–35 minutes.

Lower-Sodium:

Use low-sodium kosher chicken broth; reduce added salt by half.

Vegetable-Forward Variation:

Add zucchini, broccoli florets, or spinach during the final 10 minutes of baking.

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Tips & Troubleshooting

Rice not fully cooked: Add ½ cup hot broth, cover, and bake an additional 10–15 minutes.

Casserole too wet: Bake uncovered for 10–12 minutes to evaporate excess liquid.

Chicken drying out: Use thighs instead of breasts; they tolerate longer cooking times.

Prevent sticking: Grease the casserole dish lightly before adding rice.

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Serving Suggestions

Serve with a fresh green salad (lemon-tahini dressing pairs well).

Accompany with roasted vegetables or steamed green beans.

Offer challah or crusty pareve bread on the side (if desired).

For Shabbat, this casserole reheats well on a warming tray or blech.

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Notes

To keep the dish kosher, ensure all ingredients—including broth, crispy onions, spices, and canned tomatoes—carry proper certification.

Avoid adding cheese or dairy-based toppings since this is a meat dish.

This recipe freezes well; cool completely, seal tightly, and freeze up to 3 months.