I know it's probably not that italian, but hey! Dish was so weird and random as the idea came off the top of my head and I didn't know what to make of it. It's good though and that's all that matters x)

For rice:

1 1/2 cups rice
3 cups water
two bay leaves

For cajun sauce:

1/2 onion worth of diced, sweat in better onion
1 large chicken breast diced into small piece
1 can campbell's cream of mushroom and chicken soup
1 dumping of chicken stock or water from the can listed above
1 long stem worth of rosemary
1/4 tsp oregano leaves
1/4 stick butter
1 tsp honey
1 tsp white pepper
1/2 tsp garlic powder
2 bay leaves
1 tsp smoked paprika
1/4 tsp ground cayenne
1 can corn

Cook down diced onions and diced chicken on a medium heat in large skillet in a very light amount of vegetable oil, but also have your rice cooking on a medium heat at the same time(probably let the chicken brown well on both sides for 10 minutes each. Just enough to brown well). After chicken is nice and brown and onions are sweat, add the can worth of water or stock and cream of chicken and mushroom soup. Add the herbs and seasonings, let that chicken cook into that and let the sauce absorb the herbs. Then add your tomato gravy and can of corn(strain the canned juice though to just get only the corn in(. Mix well, then bring to a med-high just long enough to reach a low-moderate bubbly boil, then bring down to a low and simmer for 10 minutes. Add rice. Serve.