Dump-and-Bake Italian Chicken and Rice
User Reviews
5
Dump-and-Bake Italian Chicken and Rice
Description
This casserole blends uncooked chicken breast pieces with dry long grain rice and a mix of marinara sauce and canned diced tomatoes. Italian seasoning and salt flavor the chicken before it is folded into the tomato and rice mixture. Baking covered allows the rice to absorb the liquid slowly, cooking evenly alongside the chicken.
The dish finishes uncovered with mozzarella and Parmesan sprinkled on top, melting to a golden layer. The result is tender chicken pieces distributed through a moist, flavorful rice base with a contrasting cheesy topping. Fresh parsley adds a bright garnish.
Check the rice doneness after the initial bake; if still firm, continue baking briefly. This recipe can be adapted for different cooking methods like slow cookers, with attention to rice texture. Baked leftovers freeze well if cooled first, though uncooked rice is not recommended for freezing due to texture changes.
Ingredients
- 2 cups marinara sauce or tomato basil sauce
- 1 (14.5 ounce) diced tomatoes with basil, garlic, oregano, not drained, can
- 1 cup long grain white rice uncooked
- 1 ½ lbs. chicken breast skinless, boneless, diced into bite sized pieces; or chicken tenderloins
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ cup mozzarella cheese shredded
- ¼ cup Parmesan Cheese grated
- 2 tablespoons parsley chopped, fresh
Instructions
- Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
- Stir marinara sauce, tomatoes (in their juice), and uncooked rice together in the prepared dish (or in a separate bowl).
- In a small bowl, combine diced, uncooked chicken with Italian seasoning and salt.
- Add seasoned chicken to the rice mixture and stir to completely combine. Transfer to prepared baking dish.
- Cover tightly with foil or with a lid.
- Bake for 35 minutes, remove the cover, and give the dish a good stir. At this point the chicken should be cooked through and the rice should be just about tender (but still slightly al dente). If the rice is too hard, cover the dish and return to the oven for 5-10 more minutes, or until it’s ready.
- Once the rice is just about tender, sprinkle mozzarella and Parmesan cheeses over top. Return dish to the oven, uncovered, for about 5 more minutes, or just until cheese is melted and rice is completely done.
- Garnish with parsley before serving.
Notes
- This recipe uses naturally gluten-free ingredients; always verify labels to avoid hidden gluten, especially in sauces.
- For freezing, bake the casserole first, then cool and store for up to three months; uncooked rice does not freeze well.
- Slow cooker adaptations require careful timing to avoid mushy rice; check rice frequently and stop cooking when tender.
- Substitute precooked chopped chicken or thawed frozen meatballs for fresh chicken if preferred.
- If using brown rice, increase total baking time to about 75-90 minutes, adding chicken in the final bake to avoid dryness.
- Baking times may vary with dish type; test rice doneness before removing from oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 308kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 31g | 62% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 83mg | 28% |
| Sodium | 878mg | 37% |
| Potassium | 739mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 8.8mg | 10% |
| Calcium | 125mg | 13% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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