Chicken Zucchini Casserole
- Number of Servings: 4
Ingredients
2/3 cup brown rice1 cup vegetable broth (chicken broth also will work)1 tablespoon olive oil1/3 cup diced onion2 medium zucchini, thinly sliced2 cooked skinless boneless chicken breast halves, chopped1/2 cup sliced mushrooms (optional)1/2 teaspoon cuminsalt to tasteground cayenne pepper to taste1 (15 ounce) can black beans, rinsed and drained1 (4 ounce) can diced green chile peppers, drained1-2 cups shredded Cheddar cheese-depending on how much cheese you like (Swiss cheese and Monterey Jack cheese would also work well!)
Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
Preheat oven to 350 degrees. Lightly grease a large 9x13" casserole dish.
Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, and 1/2 the cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTINE798.
Preheat oven to 350 degrees. Lightly grease a large 9x13" casserole dish.
Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, and 1/2 the cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTINE798.
Nutritional Info Amount Per Serving
- Calories: 341.4
- Total Fat: 7.8 g
- Cholesterol: 51.6 mg
- Sodium: 525.8 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 8.9 g
- Protein: 28.3 g
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