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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