Italian Chicken Casserole |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
2 (3.5-oz.) bags quick-cooking rice |
1 pound chicken breast, cut into cubes |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons olive oil, divided |
1 small onion, finely chopped |
1 (8-oz.) package sliced fresh mushrooms |
1 (10 3/4-oz.) can reduced-fat cream of chicken soup |
1/2 (8-oz.) container sour cream |
1/2 teaspoon italian seasoning |
1 (28-oz.) can diced tomatoes with basil, garlic, and oregano, undrained |
Directions:
1. Cook rice according to package directions.
2. Sprinkle chicken evenly with salt and pepper. Sauté, in 2 batches, in 2 Tbsp. hot oil in a large skillet over medium-high heat 5 to 7 minutes or until lightly browned. Remove from skillet.
3. Add remaining 1 Tbsp. oil to skillet, and sauté onion 2 to 3 minutes or until tender. Stir in mushrooms, and cook 2 to 3 minutes or until liquid evaporates. Remove skillet from heat.
4. Stir together soup, sour cream, and Italian seasoning in a medium bowl until well blended. Stir soup mixture into onion mixture in skillet; stir in rice. Gently stir in tomatoes and chicken just until combined. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
5. Bake at 350° for 25 to 30 minutes.
6. To make ahead: Line a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing several inches of foil to extend over sides. Prepare recipe as directed through Step 4; spoon mixture into dish. Freeze 2 hours or until firm. Lift casserole from dish using foil sides; fold foil over casserole. Wrap in additional foil, or place in a large zip-top plastic freezer bag. Freeze up to 3 months. Remove casserole from foil or freezer bag. Place in a lightly greased 13- x 9-inch baking dish. Thaw in refrigerator 24 hours. Bake at 350° for 1 hour to 1 hour and 10 minutes or until bubbly.
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