Prep Time:
20 Mins
Cook Time:
20 Mins
Bake Time:
30 Mins
Yield:
Makes 6 servings

How to Make It

Step 1

Cook rice according to package directions.

Step 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.

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 13- x 9-inch baking dish.

Step 5

Bake at 350° for 25 to 30 minutes.

Step 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.

Ratings & Reviews

countrylover's Review

countrylover
February 20, 2009
Very good recipe. It makes a large casserole with only a small amount of chicken. It doesn't call for ingredients you would not have on hand already. My kids love it. It is a good, basic recipe, not a fabulous one. Have made it several times and plan to do it some more. All you need to do is add a salad or a vegetable and you have a meal. Good everyday meal.