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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!
Table of Contents
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, 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 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.
Directions
This chicken and rice is the perfect solution when you need a fresh and easy summer dinner. You’ll find detailed directions in the recipe card below, but here’s the overview:
- Marinate the chicken with olive oil, lemon juice, herbs, and spices for about 30 minutes while the oven preheats. If you don’t have time to marinate the chicken before baking, that’s fine. The dish will still be delicious!
- Add the uncooked rice, fresh vegetables, and chicken broth. Stir to evenly distribute the ingredients throughout the dish.
- Cover tightly with foil. Bake for 40 minutes.
- Remove the cover. Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture. If the rice isn’t quite tender, return the pan to the oven (covered) for 5-10 more minutes. Be careful not to overcook the casserole, or the rice will become mushy and gummy.
- Season the dish with additional salt and pepper, if desired. Garnish with additional chopped fresh herbs and grated Parmesan, too.
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.
Preparation and Storage Tips
- Make Ahead: You can assemble the casserole a few hours in advance, or even leave it covered in the refrigerator overnight before baking. The rice will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. You don’t want to overcook the casserole or you’ll end up with gummy, mushy rice.
- Storage: The chicken and rice is best enjoyed immediately from the oven. Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The rice will dry out a bit as it sits, so you may need to stir in some additional broth when you reheat the dish.
- I do not recommend freezing these leftovers, as rice tends to get mushy when thawed.
- How to Reheat: Cover and reheat leftovers in a 350°F oven for 20-25 minutes, or until warmed through. You can also reheat individual portions in a microwave for 30-60 seconds on high power.
More Summer Dinner Ideas
Summer Pasta (Dump-and-Bake!)
52 minutes mins
Summer Vegetable Soup
1 hour hr 15 minutes mins
Boursin Cheese Pasta with Summer Veggies
25 minutes mins
Dump-and-Bake Chicken and Rice with Summer Veggies
Ingredients
- 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
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- Be careful not to overcook the casserole, or the rice will become mushy and gummy.
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- 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.
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- 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.
Việc phát triển chương trình học tương tác đang làm thay đổi cách chúng ta phát triển kỹ năng.
Made this last night… but will more… used 2 cups corn… added 2 cups frozen peas and a bunch of fresh broccoli florets… used a glass pan and with all the extra it needed to bake about 55 minutes till the rice was nicely done…. turned out great!!
We’re so glad you enjoyed it, Scott! Thank you for trying it out.
Delicious & everyone ate it!!! Thank you!!!
Awesome! I’m so glad to hear that, Donna. Thank you!