Ingredients
- 1 ½ cups long grain white rice uncooked
- 10.5 ounce can cream of chicken soup (use 2 cans for extra creamy rice)
- 1 ½ cups chicken broth
- 14.5 oz can diced tomatoes, not drained
- 0.7 ounce packet Italian dressing seasoning mix divided
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ cup grated Parmesan cheese
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish
Method
- Preheat oven to 350°F.
- In a 9x13 baking dish, whisk together the rice, cream of chicken soup, chicken broth, diced tomatoes, half of the Italian seasoning packet, paprika, black pepper, garlic powder, and Parmesan cheese.
- Nestle the chicken into the rice mixture. Sprinkle the remaining Italian dressing mix over the chicken. Add extra garlic powder, salt, and pepper if desired.
- Cover the dish tightly with aluminum foil. Bake for 50–70 minutes, or until the chicken is cooked through and the rice is tender. No peeking while it cooks!
- Uncover and fluff the rice with a fork. Sprinkle mozzarella cheese on top of the chicken and return to the oven for 5 minutes, just until the cheese melts.
- Garnish with fresh parsley and serve warm.
Nutrition
Notes
Can I use Minute Rice or Instant Rice?
No—this recipe won’t work with Minute Rice. Instant rice cooks too quickly and will turn mushy before the chicken is ready. Stick with long grain white rice for best results.Why isn’t my rice cooking all the way?
There are a few reasons rice may come out undercooked:- The foil wasn’t sealed tightly, so steam escaped.
- The oven temperature runs low (some ovens bake cooler than others).
- The dish wasn’t baked long enough—check at 60 minutes and give it more time if needed.
If your rice isn’t done but the chicken is, remove the chicken, cover the rice, and return it to the oven until tender.