Shelly's Recipe

ITALIAN CHICKEN AND RICE CASSEROLE

Category: Casseroles - Chicken and Turkey

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 small onion, finely chopped
1 red bell pepper, seeded and diced
1 clove garlic, minced
1 (8 oz) pkg sliced fresh mushrooms
1 can cream of chicken soup
1/4 cup dry white wine
1/2 (8 oz) container sour cream
1/2 tsp Italian seasoning
1 (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, in 2 batches, in 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 saute onion, pepper and garlic for 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, wine, 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 to 30 minutes.

To make ahead: Line a 13x9 inch baking dish with heavy-duty foil, allowing several inches of foil to extend over sides. Prepare recipe as directed through Step 4; spoon mixture into dish but do not bake. 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.