Italian Chicken Casserole Recipe

Name: Italian Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cook rice according to package directions.
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. Remove from skillet.
3
Add remaining 1 Tbsp. oil to skillet, and saute 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 350u00b0 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 350u00b0 for 1 hour to 1 hour and 10 minutes or until bubbly.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (3.5-oz.) bags quick-cooking rice, 1 pound chicken breast, cut into cubes, 1/2 teaspoon salt, 1/4 teaspoon pepper, and more.

Yes, Italian Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Chicken Casserole

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