The Humpherys Family

Chicken Parmesan Rice Bake

Source  Mother Thyme
Recipe Added:  9/18/2012
2-3 chicken 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, cubed
½ cup grated Parmesan
2 cups shredded Mozzarella 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 thoroughly and juices run clear. Internal temperature of chicken should read 165-170 degrees. 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 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.

Notes
Variation: 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
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