Italian Chicken Cassarole
By barbara47
0 Picture
Ingredients
- 2 (3.5 oz.) bags quick cooking rice
- 1 lb. chicken breast cut into cubes
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 tbsp. olive oil divided
- 1 (8oz.) pkg. sliced fresh mushrooms
- 1 (10-1/4 oz.) can reduced fat cream of chicken soup
- 1/2 (8oz.) container sour cream
- 1/2 tsp. Italian seasoning
- 1(28oz) can diced tomatoes with basil, garlic and oregano undrained
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
cook rice according to package directions.
Step 2
Sprinkle chicken evenly with salt and pepper. Saute in 2 batches, in 2 tbsp. hot oil in a large skillet over medium high heat 5 to 7 minutes or until lightly browned.
Step 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.
Step 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 13x9 inch baking dish, bake at 350 for 25 - 30 minutes.
Review this recipe