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Chicken and Rice Casserole With Zucchini

chicken and rice casserole with zucchini

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This chicken and rice casserole includes zucchini, mushrooms, and chopped tomatoes. Parmesan cheese adds another layer of flavor to this bake.

Ingredients

Scale
  • 4 tablespoons vegetable oil (divided use)
  • 1 1/2 cups chopped onion
  • 2 cloves garlic
  • 2 medium zucchini (diced)
  • 4 ounces mushrooms (sliced)
  • 3 cups chicken (cooked and diced)
  • 1 cup uncooked long grain rice
  • 2 cups chicken stock
  • 1 teaspoon dried leaf thyme
  • 1/2 teaspoon dried rosemary (crumbled)
  • 1/2 cup Parmesan cheese (grated)
  • Kosher salt (to taste)
  • Pepper (to taste)
  • 1 14.5-ounce can diced tomatoes (or 2 cups chopped fresh tomatoes)
  • 1/2 teaspoon chili powder

Instructions

  1. Preheat the oven to 350 F. Grease a 3-quart baking dish or 9-by-13-by-2-inch baking pan.
  2. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add half of the onions and cook for 2 minutes. Add the garlic, zucchini, and mushrooms, along with another tablespoon of oil and continue to cook for 3 minutes.
  3. To the skillet add the chicken, rice, stock, thyme, rosemary, and Parmesan cheese. Add kosher salt and pepper to taste. Turn the mixture into the prepared baking dish.
  4. Heat the remaining 1 tablespoon of oil in the skillet and add the remaining onions. Cook the onions for 3 minutes. Add the tomatoes and chili powder and season to taste with salt and pepper. Spoon the tomato mixture over the chicken and rice mixture.
  5. Bake for 1 hour, or until the rice is tender.