James and I found this recipe when we were looking through a magazine. It has a nice and unusual twist. There are so many ways to make this dish. It was nice to try it a new way.
Italian Chicken Casserole:
2 3.5 oz bags quick cooking rice
1 lb. chicken breasts, cut into cubes (we used rotisserie, shredded)
1/2 tsp. salt
1/4 tsp. pepper
3 Tbsp. olive oil, divided
1 small onion, finely chopped
1 can cream of chicken soup
1 cup sour cream
1/2 tsp. Italian seasoning (we used more)
28 oz. can diced tomatoes with basil, garlic, and oregano, undrained
Cook rice according to package directions. Sprinkle chicken evenly with salt and pepper. Saute chicken in two batches in 2 Tbsp. hot oil in a large skillet over medium high heat. Remove from skillet. Add remaining oil from skillet and saute onion 2-3 minutes. 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. Stir in the rice. Fold in the tomatoes and chicken until well combined. Spoon mixture into lightly greased 13x9 baking dish. Bake at 350 degres for 30 minutes.
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