Squash-Rice Casserole with Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 cups sliced zucchini(about 2 1/2 pounds)1 cup chopped onion1 cup fat-free, less-sodium chicken broth2 cups cooked rice1/2 cup shredded reduced-fat sharp cheddar cheese1 cup low fat cottage cheese1/4 cup (1 ounce) grated fresh Parmesan cheese, divided 1/4 cup Italian-seasoned breadcrumbs1 teaspoon salt1/4 teaspoon black pepper2 large eggs, lightly beatenCooking spray4 boneless, skinless chicken breasts, cooked and chopped/shredded
Combine first 3 ingredients in a medium sauce pan and place on medium-high on stove; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender. Drain; partially mash with a potato masher.
Combine zucchini mixture, rice, cheddar cheese, cottage cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, eggs and chicken in a bowl; stir gently.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
Preheat broiler. Broil 1 minute or until lightly browned.
Serving Size: Makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SLAUGEL.
Combine zucchini mixture, rice, cheddar cheese, cottage cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, eggs and chicken in a bowl; stir gently.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
Preheat broiler. Broil 1 minute or until lightly browned.
Serving Size: Makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SLAUGEL.
Nutritional Info Amount Per Serving
- Calories: 273.3
- Total Fat: 5.3 g
- Cholesterol: 63.8 mg
- Sodium: 422.3 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 3.0 g
- Protein: 34.1 g
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