Mediterranean Chicken & Rice Bake
This Mediterranean Chicken & Rice Bake is a super easy, all-in-one dinner, that will be ready for your family to enjoy in under an hour. This chicken and rice casserole is so simple to put together - just layer everything into a pan and pop it in the oven. Tangy lemons add a wonderful flavor to the whole dish and are complemented perfectly by sweet olives. The chicken is tender and juicy while the rice adds texture to the whole dish. Keep the family happy with something new and interesting, and keep yourself happy with a no muss, no fuss dinner.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
Preparation Time10 min
Cooking Time50 min
Cooking MethodOven, Casserole
- 1 3/4 cup Swanson® Chicken Broth or Swanson® Chicken Stock
- 1/4 cup fresh parsley, chopped
- 1/4 cup ripe olives, pitted and sliced
- 1 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
- 1 (14-1/2-ounce) can stewed tomatoes
- 1 1/4 cup uncooked regular long-grain white rice
- 1 3/4 pound skinless, boneless chicken breast halves
- 1/2 teaspoon garlic powder
Preheat over to 375 degrees F.
Stir the broth, parsley, olives, lemon juice, black pepper, tomatoes and rice in a 3-quart shallow baking dish. Cover the baking dish.
Bake for 20 minutes. Uncover the baking dish. Place the chicken onto the rice mixture. Sprinkle with the garlic powder and paprika. Cover the baking dish.
Bake for 30 minutes or until the chicken is cooked through and the rice is tender.
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