Rosemary Chicken and Tomato Rice Casserole

A hearty casserole recipe with big, gourmet taste that's ready in no time. Combine rotisserie chicken, rosemary, tomato and rice.



Rotisserie chicken, from the deli, shredded

1, 10.5 oz. package

Nature sweet cherry tomatoes, halved

1, 16 oz. package

Mahatma or Carolina long grain and wild rice mix

2 Tbsp.

Olive oil

1/4 cup

Shallots, diced

8 oz. can

Mushrooms, sliced

2 1/4 cup

Chicken stock

1 tsp.


1/2 tsp.

Black pepper, ground

1 Tbsp.

Rosemary, fresh, chopped


  1. Heat oven to 375° Fahrenheit. Heat olive oil in large skillet on medium-high heat.

  2. Add shallots and mushrooms, cook, stirring occasionally till browned, about 5 minutes.

  3. In a 11 x 13 casserole dish, add contents of the Rice Mix package, stock, salt, pepper, and rosemary.

  4. Stir in the mushroom and shallot blend, tomatoes, and chicken. Cover with foil and bake for 45 minutes.