This Dump and Bake Italian Chicken and Rice is a simple and solid supper recipe that meets up in around 10 minutes! Simply mix together the crude fixings and pop it in the broiler!
- Course : Dinner
- Cuisine : Italian
- Keyword : chicken and rice, chicken and rice casserole
- Prep Time : 10 minutes
- Cook Time : 40 minutes
- Total Time : 50 minutes
- Servings 4 – 6 people
- Calories : 308kcal
2 cups marinara (or tomato basil) sauce
1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano (NOT drained)
1 cup uncooked long grain white rice
1 ½ lbs. skinless, boneless bosom breast or chicken tenderloins, diced into bite sized pieces
1 teaspoon Italian seasoning
½ teaspoon salt
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Preheat broiler to 425 degrees F. Shower a 9 x 13-inch baking dish with cooking splash.
Mix marinara sauce, tomatoes (in their juice), and uncooked rice together in the pre-arranged dish (or in a different bowl).
In a little bowl, consolidate diced, uncooked chicken with Italian flavoring and salt.
Add prepared chicken to the rice combination and mix to consolidate totally. Move to arranged baking dish.
Cover firmly with foil or with a top.
Prepare for 35 minutes, eliminate the cover, and give the dish a decent mix. Right now the chicken ought to be cooked through and the rice ought to be just around delicate (yet somewhat still somewhat firm). In the event that the rice is excessively hard, cover the dish and return to the broiler for 5-10 additional minutes, or until it’s prepared.
When the rice is just around delicate, sprinkle mozzarella and Parmesan cheeses up and over. Return dish to the stove, revealed, for around 5 additional minutes, or just until cheddar is dissolved and rice is totally finished.
Embellish with parsley prior to serving.