Easiest-Ever Chicken and Tomato Casserole

As the kids head back to school, I can’t deny that I’m looking forward to making more casseroles and slow-cooked meals, although southern California doesn’t get too chilly (luckily). Still, meals cooked in one or two dishes are popular for good reason; who wants to wash a pile of dishes after refereeing an afternoon of homework? This chicken and tomato recipe is a perfect solution: minimal fuss with maximum taste!

Pour the tomatoes into your baking dish. Crushed tomatoes come in many varieties, but I opted to use Muir Glen Organic fire roasted tomatoes for this dish. They’re packed with extra flavor from slow-roasted tomatoes which really helps flavor the dish, but without the need to add extra ingredients. This keeps things simple and quick but doesn’t sacrifice flavor.

Add the chicken stock to the tomatoes and stir. Place the sliced chicken into the dish. Chop the broccoli into small florets and add to the rest of the dish. Add the rice and oregano and stir well.

Place in the oven and bake for 30 minutes at 350°. Serve with some baked crusty French loaf to soak up the tasty tomato sauce.