Chicken Italian And Rice
A comforting baked chicken and rice dish featuring creamy, savory flavors from Italian dressing and chicken, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat your oven to 375°F (190°C).
- In a cake pan, add one small bag of uncooked rice.
- Pour in the two cans of cream of chicken soup, two cans of water, and the Italian dressing.
- Mix everything together well to combine.
- Place the chicken breasts or chicken legs on top of the rice mixture.
- Cover the pan with foil.
- Bake in the preheated oven for 1 hour.
- Uncover and stir the rice mixture.
- Re-cover the pan with foil.
- Bake for an additional hour.
- If you prefer drier rice, uncover and cook for another 20 minutes.
Tips & Substitutions
For added flavor, consider marinating the chicken in Italian dressing for a few hours prior to cooking. You can substitute the cream of chicken soup with cream of mushroom for a different taste. If you want to add veggies, throw in some frozen peas or diced bell peppers with the rice mixture; they will cook nicely in the oven. This dish is great for meal prep, so make extra for later!
Serving Suggestions
Serve this dish with a side salad to balance the richness of the creamy rice. Garlic bread or crusty rolls are excellent for soaking up the delicious sauce. This Chicken Italian and Rice pairs beautifully with Chicken Cacciatore(Alex'S Favorite) for a hearty Italian-themed meal. For a touch of freshness, garnish with chopped parsley or grated Parmesan before serving.
Storage & Reheating
Allow leftovers to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3-4 days. To reheat, place in the microwave or oven until heated through, adding a splash of water if the rice seems dry. This will help retain moisture and improve texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Italian And Rice contains roughly 395 calories, with 23g protein, 18g carbohydrates, and 25g fat. It is an excellent source of protein (46% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1722mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it requires a longer cooking time. You may need to increase the baking time or add extra liquid to ensure the rice cooks through properly. It's best to check the rice for doneness before serving.
Is it possible to make this dish in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, combine the rice, soup, water, and dressing in the slow cooker, then layer the chicken on top. Cook on low for about 6-8 hours or high for 3-4 hours until the chicken is cooked through and the rice is tender.
What can I do if the rice is too wet after cooking?
If your rice turns out too wet, you can uncover the dish and bake it for an additional 20 minutes to help evaporate some of the moisture. Alternatively, you can fluff the rice with a fork and let it sit uncovered for a few minutes to absorb excess liquid.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).