Ingredients for Dottie's Zucchini Chicken And Rice Casserole
- Vegetable Oil
- 2 cups chopped yellow onion
- Garlic Clove
- 2 cups sliced zucchini
- 1 cup sliced mushrooms
- 2 cups cooked chicken (shredded or diced)
- White Rice
- Chicken Broth
- Fresh Thyme
- Dried Rosemary
- Parmesan Cheese
- Salt and pepper to taste
- 1 (14.5 ounce) can diced tomatoes (undrained)
- 1/2 teaspoon chili powder
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How to Make Dottie's Zucchini Chicken And Rice Casserole
- Preheat oven to 350°F (175°C).
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté 1 cup chopped yellow onion and 2 cloves minced garlic for 2 minutes.
- Add 2 cups sliced zucchini and 1 cup sliced mushrooms. Sauté for another 3 minutes until slightly softened.
- In a large bowl, combine the sautéed vegetables with 2 cups cooked chicken (shredded or diced), 2 cups cooked rice, 1 cup chicken broth, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 cup shredded cheddar cheese. Mix well.
- Pour the chicken and vegetable mixture into a greased 9x13 inch baking dish.
- In the same skillet, heat the remaining 1 tablespoon olive oil. Sauté 1 cup chopped yellow onion for 3 minutes. Stir in 1 (14.5 ounce) can diced tomatoes (undrained) and 1/2 teaspoon chili powder. Season with salt and pepper to taste.
- Spoon the tomato mixture evenly over the chicken and rice mixture in the baking dish.
- Bake for 60-75 minutes, or until heated through and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
37g
Fat
31g
Carbs
18g
