28 oz canned tomatoes diced with basil, garlic, and oregano, undrained canned
1 pound chicken breast cut into cubes
10.8 oz cream of chicken soup reduced-fat canned
8 oz mushrooms fresh sliced
0.5 teaspoon penzey's southwest seasoning italian
3 tablespoons olive oil divided
1 small onion finely chopped
0.3 teaspoon pepper
7 oz quick-cooking rice
0.5 teaspoon salt
8 oz cup heavy whipping cream sour
Equipment
bowl
frying pan
oven
baking pan
aluminum foil
Directions
Cook rice according to package directions.
Sprinkle chicken evenly with salt and pepper. Saut, 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.
Add remaining 1 Tbsp. oil to skillet, and saut 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.
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.
Bake at 350 for 25 to 30 minutes.
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.
