Easy Chicken and Tomato Casserole

Tomatoes keep the chicken juicy in this no-fuss weekday dinner bake. MORE+ LESS-

By Gerry Speirs

December 4, 2016

cans (14.5 oz each) Muir Glen™ organic fire-roasted crushed tomatoes

cup Progresso™ chicken broth (from 32-oz carton)

lb boneless skinless chicken breasts, cut into 2-inch chunks

1 1/2

cups fresh broccoli florets

1/3

cup uncooked converted rice

teaspoon dried Italian seasoning

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1

Heat oven to 350°F.
2

Pour tomatoes into ungreased 9-inch square (2-quart) glass or ceramic baking dish. Stir in broth.
3

Place chicken chunks in dish. Add broccoli, rice and Italian seasoning; stir well to combine. If desired, season to taste with salt and pepper.
4

Bake 35 to 40 minutes until chicken is tender and rice is done.

I used Muir Glen™ organic fire-roasted tomatoes for that touch of extra flavor but you can use regular if that's what you have on hand.
Serve with some baked Pillsbury™ refrigerated crescent rolls or crusty French loaf.
If you don't have Italian seasoning, you can use 1/2 teaspoon dried basil with 1/4 teaspoon ground oregano and 1/4 teaspoon dried thyme.