italian chicken and brown rice

November 8, 2009

This was a delicious dish. Unfortunately I was unfamiliar with the casserole dish I baked it in, and long story short, the rice wasn’t done when the chicken was. Even eating them separate, this was some good food! Hubby really liked this one…I’ll be making it again! Slightly modified from the Frantic Family Cookbook.

1 1/2 c chicken broth
1 c brown rice (uncooked)
1 small onion, chopped
1/2 c mozzarella cheese
1 1/2 t italian seasoning
2 t garlic powder
salt and pepper to taste
1/4 c Romano cheese
1 (15 oz) can petite diced tomatoes, drained
4 boneless, skinless chicken breasts
1 t garlic powder
1 1/2 t italian seasoning
salt and pepper
2 T grated Romano cheese

Combine first 9 ingredients in a lightly greased 2 qt casserole and stir well. Arrange chicken breast halves over rice mixture and sprinkle with garlic powder, italian seasoning, and a little salt and pepper. Sprinkle remaining cheese on top. Cover and bake at 375 for 45 minutes. Uncover and bake an additional 15 minutes or until liquid is absorbed.

*Hubby took a bite of riceless chicken and said it would be good with some alfredo sauce and noodles. I concur.

*My casserole dish needed to be covered with foil and the lid to hold in the steam for the rice.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!