Sunday, September 06, 2009

Chicken and Zucchini Casserole

A great way to use up the last of the zucchini from the summer garden!





The Menu:
Chicken and Zucchini Casserole



The Original Recipe:
I don't know the source of this one. I only know that we like it, so I make it probably once a year with our zucchini from the garden and fresh tomatoes, too. My kids won't eat this one, so I grilled chicken out on the grill for them and they had that with french fries and a seperate veggie.





Chicken and Zucchini Casserole
Ingredients
3 Tbls. Canola Oil
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 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 2 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. Cover and Bake at 350°F for 1 hour. Serve hot.
Cook's Notes
You can make this meal ahead of time and then throw it in the oven when ready.



The Way I Made it My Own:
I grilled the chicken using a grill seasoning, used Italian blend cheese, added feta cheese at the end and less chicken broth. I used instant brown rice and baked about 30 min.



Chicken and Zucchini Casserole


Ingredients
3 Tbls. Canola Oil
2 cups Onions-chopped
1 Garlic clove-minced
3 cups Zucchini-diced
2 cups Mushrooms-sliced
3 cups Chicken-grilled using Mckormic grill seasoning
1 cup Uncooked brown rice
1 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 Italian blend cheese
salt and pepper
2 cups Chopped tomatoes
1/4 tsp. Chili powder
Feta Cheese

Preparation
Heat 2 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. Cover and Bake at 350°F for 1 hour. Uncover, add Feta, bake an additional 4 minutes until feta melts a bit. Serve hot.
Cook's Notes
You can make this meal ahead of time and then throw it in the oven when ready.

1 comment:

Jordan said...

This sounds delicious!

Jordan
www.jpulliam30.etsy.com