Pantry Chicken Casserole

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cans (14.5 ounces each) diced tomatoes
• 1 can (10.75 ounces) condensed cream of mushroom soup
• 1/4 cup white wine
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup frozen peas
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat the oven to 350°F (177°C). Grease a 9x13-inch baking dish with cooking spray.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes.
3. Add the diced tomatoes, cream of mushroom soup, white wine, Italian seasoning, red pepper flakes (if using), and salt and pepper to the skillet. Stir to combine and bring to a simmer. Simmer for 5 minutes.
4. Add the cubed chicken and frozen peas to the skillet and stir to combine. Simmer for 5 more minutes.
5. Transfer the chicken mixture to the prepared baking dish. Sprinkle the Parmesan cheese over the top. Bake for 30 minutes, or until the chicken is cooked through and the cheese is golden and bubbly.
6. Serve hot.

Interesting Facts

• Casseroles are a great way to use up pantry staples and leftovers.
• This casserole can be made with any type of cooked chicken, such as rotisserie or canned chicken.
• The red pepper flakes add a nice hint of heat, but can be omitted if desired.