Dottie's Zucchini, Chicken, and Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From . Can be made ahead and refrigerated before baking. Ingredients:
4 tablespoons vegetable oil, divided |
2 cups onions, chopped |
1 garlic clove, minced |
3 cups zucchini, diced |
2 cups mushrooms, sliced |
3 cups cooked chicken, diced |
1 cup white rice or 1 cup brown rice, uncooked |
2 1/2 cups chicken broth or 2 1/2 cups water |
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme |
1/2 teaspoon dried rosemary |
1/2 cup parmesan cheese, grated |
salt and pepper |
2 cups tomatoes, chopped |
1/2 teaspoon chili powder |
Directions:
1. Preheat oven to 350*.
2. Heat 3 tablespoons of the oil in a large sautee pan and saute 1 cup of the onions with the garlic for 2 minutes.
3. Add the zucchini and mushrooms and saute for 3 minutes more.
4. Combine the vegtables with the cooked chicken, rice, broth, spices, and cheese. Mix and season to taste with salt and pepper.
5. Place mixture in a greased 9 x 13 baking dish.
6. Heat the remaining 1 tablespoon of oil and saute the remaining cup of onions for 3 minutes, then add the tomatoes and chili powder. Season to taste with salt and pepper.
7. Spoon the topping over the rice and chicken mixture.
8. Bake for 1 hour.
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