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Italian Chicken and Rice

(10 Votes)
Italian Chicken and Rice
SERVES
4
COOK TIME
1 Hr

When you want to get all the flavors of Mama's old-fashioned Italian-style cooking, without having to spend hours at the stove, then you've got try this recipe! Our Italian Chicken and Rice is a tasty dinner that'll satisfy the whole family.

What You'll Need:
  • 1 1/2 cups water
  • 1 cup uncooked rice
  • 1 (14-1/2 ounce) can whole tomatoes, undrained and broken up
  • 1/2 pound processed cheese spread (like Velveeta), cubed
  • 1/2 cup finely chopped onion
  • 1/4 teaspoon garlic powder
  • 2 teaspoons Italian seasoning, divided
  • 1 chicken (2-1/2 to 3 pounds), cut into 8 pieces
  • 2/3 cup grated Parmesan cheese
What To Do:
  1. Preheat oven to 375 degrees F.
     
  2. In a greased 9- x 13-inch baking pan, mix water, rice, tomatoes, cheese spread, onion, garlic powder, and 1 teaspoon Italian seasoning. Top mixture with chicken pieces and sprinkle with Parmesan cheese and remaining Italian seasoning.
     
  3. Bake 50 to 60 minutes, or until chicken is fork-tender and no pink remains. Remove from oven and let stand 5 to 10 minutes before serving.
     
Notes

Looking for more of our best rice recipes? Then be sure to check out our collection of Simple Rice Recipes: 29 Chicken and Rice Recipes, Rice Pudding Recipes, and More.

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 799
  • Calories from Fat 245
  • Total Fat 27g 42 %
  • Saturated Fat 13g 67 %
  • Trans Fat 0.1g 0 %
  • Protein 87g 175 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 261mg 87 %
  • Sodium 2,356mg 98 %
  • Total Carbohydrates 50g 17 %
  • Dietary Fiber 2.2g 9 %
  • Sugars 8.2g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I made a similar recipe in less than half the time by using 2 cups cooked long grain jasmine rice and a precooked rotisserie chicken, chopped and mixed in. I omitted the water, since my rice was already cooked, and used a combination of mozzarella and asiago for the cheese. It was wonderful!

This turned out pretty well, though I will likely make a few small changes before cooking it again. It was slightly wetter than I'd prefer, so I would reduce the water to 3/4 of a cup. I also plan to use real cheese instead of Velveeta and possibly add some tomato paste to pump up the tomato flavor. Definitely worth trying again, though!

I made this recipe leaving out the velvetta cheese...do not use any processed cheese.....recipe came out good....using only Parm cheese on top..also tried with boneless pork chops...came out very good too!

Is this long grain rice or instant rice? Thanks, Barb

Hello there. This recipe uses long grain rice!

I have some boneless/skinless chicken breasts that I would like to use in this. How do I adjust the cooking time?

I meant "How MUCH do I adjust the cooking time?"

If you are using boneless, skinless chicken breast you need to use cooked rice. The new cooking time would be about 30 minutes, or until there is no pink in the chicken.

Got to try this!

so....did you try it? How was it?

Sounds delicious!

sounds delicious.....was it???

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