In my house, I am feeding fourteen month old twins that thankfully aren’t picky eaters, a meat and potatoes loving husband and oh, that’s right I need to eat too. Give me a big bowl of pasta, and I’m one happy momma! I am always looking to come up with a quick and simple dishes that has a little something in it for everyone, or at least everyone will enjoy.
This dish can easily be modified or should I say simplified even more by using a store bought rotisserie chicken instead of cooking chicken breast, and use a can of diced tomatoes instead of dicing up a tomato.
Have mentioned yet of my new little project that will be launching soon? I have been busy lately getting ready to launch Mother Thyme at Home so creating simple, dishes are essential. Right now it is a blank slate (www.motherthymeathome.com). I am working with the creative and talented Jenn at Munchkin Land Designs again to create the site. Mother Thyme at Home will be showcasing decorating, entertaining, DIY, family time fun ideas etc… I’ll make sure there will be a tab on this site so you can check out the happenings there as well as still diving in to some great Mother Thyme recipes here!
Chicken Parmesan Rice Bake
16oz chicken breast (2 large or 3 medium breasts)
⅓ cup Italian dressing
5 cups cooked rice
1 cup diced tomato
½ cup green pepper, diced
½ cup onion, diced
4 oz cream cheese, softened and cut in to cubes
½ cup grated Parmesan
2 cups shredded mozzarella or Italian cheese
1 cup marinara or pasta sauce
Salt and pepper to taste
In a large storage bag or glass bowl, add chicken and Italian dressing and marinate for at least 30 minutes.
Cook chicken on a large skillet over medium high heat until chicken is cooked throroughly and juices run clear. Internal temperature of chicken should read 165-170 degrees Farhenheit. Remove from skillet, let cool slightly and shred chicken using two forks.
Preheat oven to 350 degrees.
In a large bowl add rice, chicken, tomato, pepper, onion, cream cheese, Parmesan cheese, 1 ½ cup of mozzarella or Italian cheese, marinara sauce and salt and pepper if desired and stir until well combined. Pour in to 9”x13” casserole dish. Sprinkle top with remaining cheese and bake for 20 minutes until top is bubbly.
Substitute 16oz chicken breast with 3 cups shredded rotisserie chicken or precooked chicken.
Use 1 can drained diced tomatoes instead of 1 cup fresh tomato, diced