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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Cook rice according to package directions; remove from heat. Stir in half of the onion, the butter, and 1 teaspoon of the Italian seasoning. Divide the rice mixture among three 2-quart casseroles or baking dishes; set aside.
In a very large skillet, heat oil over medium heat. Add the remaining half of the onion, the remaining 1 1/2 teaspoons Italian seasoning, the chicken, and garlic; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from heat. Stir in frozen broccoli, soup, water, tomato and Parmesan cheese. Season to taste with salt and pepper.
Spoon chicken mixture over rice in dishes. Cover casseroles with freezer wrap, label and freeze for up to 3 months.
To serve, thaw one casserole in the refrigerator for 24 to 48 hours (mixture may still be icy). Preheat oven to 350°F. Remove freezer wrap; cover dish with foil. Bake for 30 minutes. Uncover and bake about 30 minutes more or until heated through.