Dump and Bake Italian Chicken and Rice

This Dump and Bake Italian Chicken and Rice is an easy and healthy dinner recipe that comes together in about 10 minutes! Just stir together the raw ingredients and pop it in the oven!

Total Time: 50 minutes

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This Dump and Bake Italian Chicken and Rice is an easy and healthy dinner recipe that comes together in about 10 minutes! Even the rice cooks in the dish, making this a fast and wholesome casserole to please even the pickiest little eaters.

Wondering, “what can I do with chicken breast and rice?!”…

These two pantry staples offer a variety of delicious dinner options, but I love a recipe that doesn’t require me to spend too much time pulling out equipment, dirtying (and washing) dishes, or slicing, chopping, and prepping a variety of ingredients! Instead, I want baked chicken and rice recipes that I can toss together in advance (preferably while my boys are at school for the morning), and then just pop it in the oven when my crew gets hungry. Can you relate?

This Dump and Bake Italian Chicken and Rice is definitely one of those gems!

How do you make chicken and rice in the oven?

Let’s start with a few basic ingredients: you’ll need uncooked white rice, marinara sauce, boneless, skinless chicken breast, and a can of diced tomatoes with basil, garlic and oregano.

You’ll also need some Italian seasoning and salt. Between the sauce, the seasoned diced tomatoes, and the additional spices, we’re adding lots of flavor to this dish!

First, in your baking dish or in a separate bowl, stir together uncooked rice, marinara sauce, and diced tomatoes (in their juice).

In a separate bowl, toss together uncooked chicken with salt and Italian seasoning.

Combine the seasoned chicken with the rice mixture, and your job is basically done!

Cover the dish tightly with foil or a lid, and bake the chicken and rice casserole in a 425 degree F oven for 35 minutes.

After 35 minutes, remove the dish from the oven and take off the cover. Give everything a good stir. At this point, the rice should be just about tender and finished cooking, but may still be slightly al dente.

Once the rice is almost done, it’s time for the cheese!

Sprinkle grated mozzarella and grated Parmesan over the top of your casserole. Return the dish to the oven, uncovered, for about 5 more minutes, or until the cheese is melted, the rice is tender, and the chicken is cooked through.

The end result is this delicious, satisfying, and nutritious baked chicken and rice casserole! It’s truly the best!

Is this Italian Chicken and Rice gluten free?

Yes! These ingredients are naturally gluten free, but of course — always double check your labels to make sure that there is no gluten hiding in your pasta sauce or tomatoes!

Can Chicken and Rice Casserole be frozen?

If you want to freeze this dish, I recommend baking it first. Uncooked rice does not freeze well, because its texture breaks down and the end result is a mushy dish. Baked rice freezes fine, though!

To freeze, bake the casserole as instructed. Allow the dish to cool to room temperature, wrap tightly, and store in the freezer for up to 3 months.

Can Chicken and Rice Casserole be cooked in the Crock Pot?

Yes, but you have to be careful! Different slow cookers cook the ingredients at slightly different temperatures, so cooking times will always vary depending on your appliance.

You’ll need to watch your rice closely towards the end of the cooking time, since you want to be sure to turn it off when the rice is tender. If the rice cooks for too long, it will become mushy.

In general, this dish cooks in a Crock Pot on LOW for 3 1/2 – 5 1/2 hours, or on HIGH for 1 1/2 – 2 1/2 hours. Again, check your rice regularly, give it a stir if possible, and turn off the slow cooker as soon as the rice is tender and the chicken is cooked through.

What to serve with Chicken and Rice?

If you’re wondering “what goes with chicken and rice?” then the answer is easy: just about anything! With protein, veggies, and starch all in one dish, I consider this a complete meal on its own. That said, if you’d like to offer a couple of other sides, try these easy favorites:

• A green salad with Italian Balsamic Vinaigrette
• 3-Ingredient Breadsticks
• 2-Ingredient Italian Sugar Snap Peas
• Creamy Cucumber Salad
• Garlic Roasted Broccoli

COOK’S TIPS AND RECIPE VARIATIONS — THE BEST CHICKEN AND RICE RECIPE:

• If you prefer, you can use about 2 cups of chopped, cooked chicken instead of the uncooked chicken.
• Try using frozen (thawed) meatballs instead of the chicken.
• If you prefer to use brown rice, you will need to increase the total baking time to 75-90 minutes. I suggest adding the chicken during the final 35 minutes so that the meat doesn’t get overdone and dry.
• After 35 minutes, remove the dish from the oven and take off the cover. Give everything a good stir. At this point, the rice should be just about tender and finished cooking, but may still be slightly al dente. If the rice is still hard, return the dish to the oven (covered) for another 5-10 minutes before adding the cheese on top. Total baking times can vary depending on the type of dish that you’re using (for instance, glass dishes may require a longer baking time than a nonstick metal pan). Your best bet is to just taste the rice and make sure that it’s almost finished before you sprinkle that cheese on top!

You might also enjoy these other easy chicken and rice recipes:

• Dump-and-Bake Chicken Broccoli Rice Casserole
• Dump-and-Bake Chicken Rice Casserole
• Dump-and-Bake Chicken Wild Rice Casserole
• Chicken, Broccoli and Rice Casserole
• Southern Chicken and Rice Salad
• One Pot Farmer’s Market Chicken and Rice

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!

5 from 5 votes

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Dump-and-Bake Italian Chicken and Rice

This Dump and Bake Italian Chicken and Rice is an easy and healthy dinner recipe that comes together in about 10 minutes! Just stir together the raw ingredients and pop it in the oven!

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 308 kcal

Author Blair

Ingredients

• 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 chicken 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

Instructions

1. Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
2. Stir marinara sauce, tomatoes (in their juice), and uncooked rice together in the prepared dish (or in a separate bowl).
3. In a small bowl, combine diced, uncooked chicken with Italian seasoning and salt.
4. Add seasoned chicken to the rice mixture and stir to completely combine. Transfer to prepared baking dish.
5. Cover tightly with foil or with a lid.
6. Bake for 35 minutes, remove the cover, and give the dish a good stir. At this point the chicken should be cooked through and the rice should be just about tender (but still slightly al dente). If the rice is too hard, cover the dish and return to the oven for 5-10 more minutes, or until it’s ready.
7. Once the rice is just about tender, sprinkle mozzarella and Parmesan cheeses over top. Return dish to the oven, uncovered, for about 5 more minutes, or just until cheese is melted and rice is completely done.
8. Garnish with parsley before serving.

Recipe Notes

COOK'S TIPS AND RECIPE VARIATIONS:

• If you prefer, you can use about 2 cups of chopped, cooked chicken instead of the uncooked chicken.
• Try using frozen (thawed) meatballs instead of the chicken.
• If you prefer to use brown rice, you will need to increase the total baking time to 75-90 minutes. I suggest adding the chicken during the final 35 minutes so that the meat doesn't get overdone and dry.
• After 35 minutes, remove the dish from the oven and take off the cover. Give everything a good stir. At this point, the rice should be just about tender and finished cooking, but may still be slightly al dente. If the rice is still hard, return the dish to the oven (covered) for another 5-10 minutes before adding the cheese on top. Total baking times can vary depending on the type of dish that you're using (for instance, glass dishes may require a longer baking time than a nonstick metal pan). Your best bet is to just taste the rice and make sure that it's almost finished before you sprinkle that cheese on top!

Is this Italian Chicken and Rice gluten free?

Yes! These ingredients are naturally gluten free, but of course -- always double check your labels to make sure that there is no gluten hiding in your pasta sauce or tomatoes!

Can Chicken and Rice Casserole be frozen?

If you want to freeze this dish, I recommend baking it first. Uncooked rice does not freeze well, because its texture breaks down and the end result is a mushy dish. Baked rice freezes fine, though!

To freeze, bake the chicken and rice casserole as instructed. Allow the dish to cool to room temperature, wrap tightly, and store in the freezer for up to 3 months.

Can Chicken and Rice Casserole be cooked in the Crock Pot?

Yes, but you have to be careful! Different slow cookers cook the ingredients at slightly different temperatures, so cooking times will always vary depending on your appliance.

You'll need to watch your rice closely towards the end of the cooking time, since you want to be sure to turn it off when the rice is tender. If the rice cooks for too long, it will become mushy.

In general, chicken and rice cooks in a Crock Pot on LOW for 3 1/2 - 5 1/2 hours, or on HIGH for 1 1/2 - 2 1/2 hours. Again, check your rice regularly, give it a stir if possible, and turn off the slow cooker as soon as the rice is tender and the chicken is cooked through.

Nutrition Facts

Dump-and-Bake Italian Chicken and Rice

Amount Per Serving (1 /6 of the recipe)

Calories 308 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Cholesterol 83mg28%

Sodium 878mg38%

Potassium 739mg21%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 3g3%

Protein 31g62%

Vitamin A 600IU12%

Vitamin C 8.8mg11%

Calcium 125mg13%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

This post was originally published in May, 2015. It was updated in January, 2019.