Dump and Bake Italian Chicken

By kimvess

Ingredients

• 2 cups marinara sauce
• 1 can (15 ounces) Italian-seasoned diced tomatoes (undrained)
• 1 cup uncooked long grain white rice
• 1 1/2 lbs. skinless, boneless chicken breast (uncooked) Note: if your chicken breasts are really large, you may want to slice them in half length-wise so that they cook through completely
• 1 teaspoon Italian seasoning
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional)

Details

Servings 4
Adapted from coffeecupsandcrayons.com

Preparation

Step 1

Instructions
Preheat oven to 375 degrees F.
Stir marinara sauce, tomatoes, and rice together in a 13-inch by 9-inch baking dish. Place chicken on top.
Sprinkle chicken with Italian seasoning.
Cover the baking dish tightly with foil (make sure that none of the steam can escape -- you want your rice to absorb that liquid!).
Bake for 45 minutes or until the chicken is cooked through and the rice is tender. During the final 5 minutes of cooking, remove dish from oven, uncover, and
sprinkle with mozzarella and Parmesan. Place back in the oven (uncovered) for the final 5 minutes, or until cheese is melted.
Garnish with parsley before serving.

Instructions