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Dottie's Zucchini, Chicken, and Rice Casserole

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By Diana Rattray, About.com

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A chicken casserole recipe from Dottie, with chicken, rice, zucchini, and other vegetables and cheese.

Ingredients:

  • 4 tbsp. vegetable oil, divided
  • 2 cups onions-chopped
  • 1 garlic clove-minced
  • 3 cups zucchini-diced
  • 2 cups mushrooms-sliced
  • 3 cups chicken-cooked & diced
  • 1 cup uncooked brown or white rice
  • 2 1/2 cups chicken broth or water
  • 1 1/2 tsp. fresh thyme (or 1/2 tsp. dried)
  • 1/2 tsp. rosemary
  • 1/2 cup grated Parmesan cheese
  • salt and pepper
  • 2 cups chopped tomatoes
  • 1/4 tsp. chili powder

Preparation:

Heat 3 tbsp. of the oil in a large saute pan, and saute 1 cup of the onions with the garlic for 2 minutes. Add the zucchini and mushrooms, and saute for 3 minutes more. Combine the vegetables with the chicken, rice, broth, and spices, and the cheese. Mix and season to taste with salt & pepper. Place this mixture in a greased 9x13 baking dish. Heat the remaining 1 tbsp. oil, and saute the remaining cup of onions for 3 minutes. Add the tomatoes and chili powder. Season to taste with salt and pepper. Spoon the topping over the rice and chicken mixture. Bake at 350 degrees for 1 hour. Serve hot.
Casserole is quick to prepare and can be made up in advance and held until ready to cook in oven.
<i>From Dottie</i>

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Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

4 out of 5 4 out of 5
A good casseroleAugust 17, 2009By pindlepig
"I really enjoyed this dish. I too would use less liquid...I used 2 cups instead of 2.5 and that was plenty. I also used quinoa for the white rice, which I would highly recommend. Next time I would also increase the amounts of veggies. The time everything cooked up it didn't seem like there were very many veggies. I also think it a good alternative would be with mozzarella cheese and basil/oregano instead of parm cheese and thyme/rosemary."

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