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Chicken and Risotto Casserole

You can serve this dish with a leafy green salad and some crusty bread for the perfect Sunday supper.


Fresh Tomato Sauce*
  • 4 tablespoons extra virgin olive oil
  • 1 medium Spanish onion minced (approx 2 cups)
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 28-oz. can chopped plum tomatoes
  • 12 basil leaves rough chopped
  • Salt and Fresh Ground Pepper to Taste
* SUBSTITUTE 16 oz. jar of tomato sauce


  1. In a medium sauce pan, sauté onion, pepper, and garlic in olive oil until golden.
  2. Add basil, rice, salt and pepper and sauté until the rice starts to get translucent (about 2 minutes).
  3. Add half the stock and simmer while stirring until all the liquid is incorporated into the rice mixture.
  4. Repeat this step with the remaining stock, pull off the heat and add the parmesan cheese stirring as you go until it is evenly mixed.
  5. Set aside.

  1. In a medium pan sauté garlic in the oil until golden.
  2. Add spinach until wilted (approx 30 seconds).
  3. Add salt and pepper to taste. Set aside

Assembly:Spread the rice into a heat proof casserole dish large enough to fit 8 chicken patties.

  1. Add stock and distribute evenly among the rice mixture.
  2. Spread out patties evenly over the rice mixture.
  3. Ladle one heaping tablespoon of sauce over each patty.
  4. Distribute the spinach on top of the 8 patties.
  5. Bake at 350 degrees for 40 minutes.
  6. Cut about 4 slices of provolone cheese in thin strips and crisscross over chicken for the last two minutes of baking.

Now … gather up 8 friends (or 4 big eaters) and celebrate the magic of a delicious chicken casserole!