Dump and Bake Italian Chicken Recipe

4

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)

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