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Paella Casserole

Paella Casserole

Servings 6 -8 servings
Author Melissa Sperka


  • 1 diced sweet onion
  • 1/2 cup green pepper diced
  • 1/2 cup red pepper diced
  • 3 cloves garlic minced
  • olive oil
  • salt & black pepper to taste
  • 1 [5] oz pkg spicy saffron rice
  • 2 cups roasted chicken roughly chopped
  • 1 [13 oz] fully cooked smoked turkey sausage sliced
  • 1 [15 oz] can tomatoes seasoned for chili
  • 1 can cream of celery soup
  • 1/2 cup sour cream
  • 1/2 cup pimento stuffed green olives
  • 2 cups shredded monterey jack or manchego cheese divided
  • 1/4 cup chopped cilantro [reserve 1 Tbsp for the top]
  • 1/2 cup frozen petite peas
  • 10-12 medium/large raw shrimp peeled deveined, tails removed [optional]


  • Preheat the oven to 350°F. Spray a 13 x 9 inch casserole dish with cooking spray and set aside.
  • In a medium size pot, cook the diced pepper and onion in a couple of drizzles of olive oil. Cook for 2-3 minutes until they begin to soften and brown. Add the minced garlic and saute for another minute. Season with salt and black pepper to your taste.
  • Add the dry saffron rice and the amount of water called for on the package to the cooked veggies.
  • Prepare the rice per the instructions on the package being careful not to overcook. Remove from the heat and cool.
  • In a large mixing bowl stir together the cooked rice, chopped chicken, sausage, shrimp [if using] tomatoes, soup, sour cream, olives, cilantro and 1 cup cheese.Mix well.
  • Next, add the frozen peas and 1 cup of shredded cheese. Mix thoroughly. Taste and adjust the salt and black pepper to your taste.
  • Pour into the baking dish, and bake for 30 minutes.
  • Remove from the oven, and sprinkle the top with the remaining 1 cup shredded cheese.
  • Return to the oven and bake for an additional 8-10 minutes longer until bubbly and the cheese has melted.
  • Garnish with pesto if desired.


Paella is often served with a parsley or cilantro pesto that includes toasted almonds or pine nuts. For a shortcut you can garnish with toasted almonds instead. The crunchy nutty flavor really compliments the spicy flavors in this dish.