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Friday, July 23, 2010

Creamy Tomato Chicken Casserole

This creamy concoction is a welcome change from the same-old casseroles
that most of us rely on for one-pot camp cooking. When you're short on time and energy, ready-to-serve rice is heaven sent.

Janet Groene’s

Creamy Chicken Casserole

2 tablespoons vegetable oil
1 1/2 pounds boneless, skinless breast of chicken cut in bite size
Salt, pepper,
Medium onion, diced
8-ounce can mushroom stems and pieces, drained
½ teaspoon dried basil
28-ounce can Italian-style diced tomatoes
6-serving packet ready-to-eat white or brown rice
10 3/4-ounce can condensed cream of chicken soup
½ cup sour cream

Heat the oil in a large skillet. Stir-fry chickenwith the onion in the oil, gradually adding mushrooms, until little brown bits form. Add tomatoes, reduce heat, cover and simmer 10 to 15 minutes until chicken is done through. Stir in rice, cover, and continue heating over very low flame. Whisk sour cream and soup together and stir into hot mixture until sauce is creamy and everything is heated through. Do no boil. Adjust seasonings. Serves 6.

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