Ben's Italian Chicken Casserole

One Monday night as I was working late, I called Ben to let him he would be making dinner...imagine his shock and surprise that I'd let him in the kitchen and that he had do it. He has been helping out with the cooking lately since I've been working late a lot. I found this recipe in Southern Living and new it'd be awesome. Ben made a few modifications...added more italian seasoning and drained the tomatoes. This also made a ton...perfect for a week of leftovers or freeze it for later.

Italian Chicken Casserole (Southern Living)

2 (3.5-oz.) bags quick-cooking rice

1 pound chicken breast, cut into cubes

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil, divided

1 small onion, finely chopped

1 (8-oz.) package sliced fresh mushrooms

1 (10 3/4-oz.) can reduced-fat cream of chicken soup

1/2 (8-oz.) container sour cream

1/2 teaspoon 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. Sauté, in 2 batches, in 2 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 sauté onion 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, 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 13- x 9-inch baking dish.

Bake at 350° for 25 to 30 minutes.

To make ahead: Line a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing several inches of foil to extend over sides. Prepare recipe as directed through Step 4; spoon mixture into dish. 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.