Dump-and-Bake Chicken and Rice with Summer Veggies

A baked chicken and rice dish that’s loaded with summer’s best veggies — like zucchini, corn, tomatoes, and fresh herbs. You don’t even have to cook the rice or the meat before stirring together this fresh, nourishing, and easy dinner!

If you love dump-and-bake dinners, be sure to try this dump-and-bake chicken alfredo pasta casserole, a dump-and-bake ham and cheddar casserole, this easy chicken pot pie with biscuits, and this baked General Tso chicken recipe, too!

A Few Tips Before You Get Started

• The dump-and-bake method of cooking definitely isn’t fancy, but it sure is convenient on busy evenings when you just don’t have the time, energy, or desire to spend hours in the kitchen. This chicken and rice cook entirely in a single dish! Just stir everything together and your job is done.
• While most casserole recipes (like this chicken and rice casserole with mushroom soup) call for cooking the rice before mixing it into the dish, this particular recipe is designed specifically for uncooked rice. Do not substitute with brown rice, instant rice, or any other variety of rice, since the amount of liquid and the total cooking time are designed specifically for uncooked white rice.
• Use the ingredients that you have on hand. For instance, use yellow summer squash instead of zucchini, or skip the tomatoes and replace them with extra corn. Broccoli florets, cut green beans, red peppers, chopped asparagus, and peas are also good options.
• If you prefer to start with cooked chicken (such as the meat from a store-bought rotisserie chicken or leftovers from a previous meal), you’ll need about 2 cups of cooked, shredded or diced chicken.
• The total cooking time will vary on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and most of the liquid should be absorbed.

Serving Suggestions

Pair the chicken and rice with a crisp green salad dressed in pepper jelly vinaigrette, a pan of Jiffy cornbread with creamed corn, fluffy buttermilk biscuits, garlic bread, or a basket of sour cream blueberry muffins. Then, add a strawberry jello salad for dessert.

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Dump-and-Bake Chicken and Rice with Summer Veggies

5 from 1 vote

Prep: 10 minutes minutes

Cook: 45 minutes minutes

Marinating Time 30 minutes minutes

Servings 4 people

Calories 421 kcal

Author: Blair Lonergan

A fresh, healthy, and easy dinner that takes advantage of the season's best produce!

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Ingredients

  

1x2x3x

• 1 lb. boneless skinless chicken breast or boneless skinless chicken thighs, diced into bite-size pieces
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh parsley (or ½ teaspoon dried parsley flakes)
• 1 teaspoon chopped fresh basil (or ¼ teaspoon dried basil)
• 1 teaspoon chopped fresh oregano (or ½ teaspoon dried oregano)
• 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried thyme)
• ¾ teaspoon seasoned salt (such as Lawry’s brand)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground black pepper
• 1 cup uncooked long grain white rice
• 1 small zucchini or yellow summer squash, coarsely grated (about 1 cup grated)
• 1 cup cherry tomatoes, halved
• 1 cup canned, fresh, or frozen corn
• 2 cups chicken broth
• For garnish: grated Parmesan cheese; chopped fresh herbs

Instructions

• Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. In the prepared dish, toss chicken with lemon juice, olive oil, parsley, basil, oregano, thyme, seasoned salt, garlic powder, onion powder, and black pepper. Let the chicken sit and marinate in the herbs and spices at room temperature for 30 minutes while you preheat the oven. Preheat the oven to 375°F (190°F).
  
• Add the uncooked rice, zucchini, tomatoes, corn, and chicken broth to the pan with the chicken. Stir to combine.
  
• Cover tightly and bake for 40 minutes, or until most of the liquid is absorbed and the rice is tender. If the rice is still crunchy after 40 minutes, cover the dish and return the pan to the oven for 5-10 minutes, or until it’s done. (When using frozen corn, mine typically takes about 45 minutes in the oven; however, total times will vary depending on the type of dish that you use and on your individual oven). Use a fork to stir and fluff the rice. Taste and season with additional salt and pepper.
  
• Serve the chicken and rice with additional fresh herbs and a sprinkling of Parmesan.
  

Notes

• • Be careful not to overcook the casserole, or the rice will become mushy and gummy.

• • If you prefer to start with cooked chicken (such as the meat from a store-bought rotisserie chicken or leftovers from a previous meal), you’ll need about 2 cups of cooked, shredded or diced chicken.

• • Don’t have chicken? You can omit the meat altogether for a vegetarian dish (use vegetable broth instead of chicken broth). You might like to substitute with another protein like a can of white beans, bacon, Italian sausage, shredded turkey, or cooked ground beef. You can stir cooked shrimp into the dish at the very end.

Nutrition

Serving: 1/4 of the recipeCalories: 421kcalCarbohydrates: 49gProtein: 30gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 75mgSodium: 1014mgPotassium: 764mgFiber: 2gSugar: 4gVitamin A: 474IUVitamin C: 22mgCalcium: 45mgIron: 2mg

Keyword: chicken and rice, chicken and rice bake, recipes with summer vegetables, summer dinner ideas, summer dinners

Course: Dinner

Cuisine: American

Author: Blair Lonergan

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