Rosemary Chicken and Tomato Rice Casserole
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
|8 oz. can|
|2 1/4 cup|
Black pepper, ground
Rosemary, fresh, chopped
Heat oven to 375° Fahrenheit. Heat olive oil in large skillet on medium-high heat.
Add shallots and mushrooms, cook, stirring occasionally till browned, about 5 minutes.
In a 11 x 13 casserole dish, add contents of the Rice Mix package, stock, salt, pepper, and rosemary.
Stir in the mushroom and shallot blend, tomatoes, and chicken. Cover with foil and bake for 45 minutes.