Chicken and Rice Casserole With Zucchini
This chicken and rice casserole includes zucchini, mushrooms, and chopped tomatoes. Parmesan cheese adds another layer of flavor to this bake.
Ingredients
- 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
- Preheat the oven to 350 F. Grease a 3-quart baking dish or 9-by-13-by-2-inch baking pan.
- 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.
- 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.
- 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.
- Bake for 1 hour, or until the rice is tender.
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