Dump-and-Bake Italian Chicken & Rice

For the Italian Chicken & Rice Bake

No sautéing, no boiling—just layer, bake, and sail straight into flavor

Ingredients

• 2 Cups Marinara Or Tomato Basil Sauce
• 1 (14.5 Oz) Can Diced Tomatoes With Basil, Garlic & Oregano (Not Drained)
• 1 Cup Uncooked Long Grain White Rice
• 1 ½ Pounds Boneless, Skinless Chicken Breast Or Tenderloins, Diced
• 1 Teaspoon Italian Seasoning
• ½ Teaspoon Salt
• ½ Cup Shredded Mozzarella Cheese
• ¼ Cup Grated Parmesan Cheese
• 2 Tablespoons Chopped Fresh Parsley

Instructions

1. Preheat oven to 425°F. Lightly grease a 9x13-inch baking dish.
2. In the dish (or a separate bowl), stir together marinara, diced tomatoes (with juice), and uncooked rice.
3. In a small bowl, toss diced chicken with Italian seasoning and salt.
4. Add seasoned chicken to rice mixture and stir to combine. Spread evenly in baking dish.
5. Cover tightly with foil or a lid and bake for 35 minutes.
6. Remove cover and stir. If rice is still firm, re-cover and bake an additional 5–10 minutes.
7. Once rice is nearly tender, sprinkle mozzarella and Parmesan over top. Bake uncovered for 5 more minutes until cheese is melted and bubbly.
8. Garnish with fresh parsley before serving.

Prep: 10 min • Cook: 45 min • Wait: No time