@melissajorealrecipes shares a super simple, 5-minute prep recipe for a baked Italian chicken and rice casserole. This one-pan meal features tender chicken thighs baked over a savory bed of rice, tomatoes, and zesty Italian seasonings for a flavorful weeknight dinner.
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Preheat your oven. Add the long grain white rice to a 9x13 inch baking dish.
Pour in the two cans of petite diced tomatoes with their juice.
Sprinkle the chicken bouillon powder and half of the dry Italian dressing mix over the rice and tomatoes.
Pour the chicken stock and melted butter into the dish and stir to combine.
Sprinkle the grated Parmesan cheese evenly over the mixture.
Arrange the boneless, skinless chicken thighs on top of the rice mixture.
Season the top of the chicken with the remaining half of the Italian dressing mix and a sprinkle of paprika.
Cover the baking dish tightly with aluminum foil.
Bake until the chicken is cooked through and the rice is tender and has absorbed the liquid. (Note: The video does not specify oven temperature or time. A common starting point for similar dishes is 375°F for 45-60 minutes).
Remove from the oven, let it rest for a few minutes, then fluff the rice with a fork and serve.
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