Ingredients
-
4
-
2
-
1
-
3
-
2
-
3
-
1
-
2 1/2
-
1 1/2
-
1/2
-
1/2
-
-
2
-
1/2
-
Directions
Dottie’s Zucchini, Chicken, and Rice Casserole, From Southernfoodabout com Can be made ahead and refrigerated before baking , After 50 minutes I checked it and the rice that was on the surface was not immersed in water and it was still hard Had to stir the whole thing and bake longer Wont make this again , I am an experienced cook and this recipe took way too long The results were overbearing flavor of thyme and rosemary which was not appealing I ended up making a rhue of chicken stock, flour, parmesan, cheddar cheese and salt and pepper I mix the rhue into the casserole, added some salsa to take away the unappealing spice flavor and topped with grated cheddar and panko breadcrumbs After all the doctoring up, it tasted pretty good but I could have made another casserole in half the time and also make it less fattening Defeated the purpose to trying to make a healthy meal
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Steps
|
1
Done
|
Preheat Oven to 350*. |
|
2
Done
|
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
Done
|
Add the Zucchini and Mushrooms and Saute For 3 Minutes More. |
|
4
Done
|
Combine the Vegtables With the Cooked Chicken, Rice, Broth, Spices, and Cheese. Mix and Season to Taste With Salt and Pepper. |
|
5
Done
|
Place Mixture in a Greased 9 X 13 Baking Dish. |
|
6
Done
|
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
Done
|
Spoon the Topping Over the Rice and Chicken Mixture. |
|
8
Done
|
Bake For 1 Hour. |
