Dotties Zucchini Chicken And Rice Casserole Food

ZUCCHINI, CHICKEN AND BROWN RICE CASSEROLE

Steps:

• Add salt and pepper to chicken thighs and cook until browned for about 10-15 minutes.
• Add pre-cooked, instant brown rice and chicken broth, (or bouillon cubes already dissolved in the water), and chopped garlic.
• Cover and let it simmer in low heat, until rice has absorbed the chicken broth liquid.
• Add zucchini slices (or chunks), corn kernels if you like, and jarred salsa.
• Continue simmering a few more minutes until flavors blend and zucchini is cooked, crispy tender but not over cooked.
• UPDATE NOTE: Thanks to Tinkerbell and CJAY for your suggestions about the brown rice cooking time. I made this recipe using "Success" instant, pre-cooked brown rice according with the package directions for microwave cooking this time, and this dish was done faster and easier than with the regular brown rice taking longer to absorb the liquid. I also added 1 chopped garlic clove to add flavor and it was very good.
• Thanks for your reviews, photos and suggestions.

DOTTIE'S ZUCCHINI, CHICKEN, AND RICE CASSEROLE

Steps:

• Preheat oven to 350*.
• Heat 3 tablespoons of the oil in a large sautee 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 vegtables with the cooked chicken, rice, broth, spices, and cheese. Mix and season to taste with salt and pepper.
• Place mixture in a greased 9 x 13 baking dish.
• Heat the remaining 1 tablespoon of oil and saute the remaining cup of onions for 3 minutes, then add the tomatoes and chili powder. Season to taste with salt and pepper.
• Spoon the topping over the rice and chicken mixture.
• Bake for 1 hour.

CHICKEN AND DIRTY RICE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat. Add bell pepper, onions, celery, 1/2 teaspoon of the Cajun seasoning, the paprika and red pepper; cook 2 to 3 minutes, stirring occasionally, until onions start to soften. Add sausage; cook 4 to 5 minutes or until sausage is heated through.
• Add sausage mixture, rice, tomatoes and broth to baking dish; stir to combine. In medium bowl, mix chicken, remaining 2 teaspoons oil and remaining 1 1/2 teaspoons Cajun seasoning; stir to coat. Place chicken on top of rice mixture; cover with foil.
• Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with parsley.

ZUCCHINI AND RICE CASSEROLE

Steps:

• Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.
• Preheat oven's broiler. Grease a 9x13 inch baking dish.
• Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.
• Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.
• Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top.
• Broil about 6 inches from the source of heat until lightly browned and bubbly.

CHICKEN, RICE AND ZUCCHINI CASSEROLE RECIPE - (4.1/5)

Steps:

• 1. Preheat oven to 350°. 2. Heat a large saucepan over medium-high heat. Lightly coat pan with cooking spray. Add onion to pan; sauté 5 minutes, stirring occasionally. Sprinkle chicken with 1/4 teaspoon pepper; add chicken, meaty side down, to pan. Cook 6 minutes or until browned; turn chicken over. Add broth to pan. Reduce heat, cover, and simmer 15 minutes or until chicken is done. Remove chicken from pan, reserving broth in pan. Let chicken stand 10 minutes. Remove chicken from bones; shred. Discard bones. Place chicken in a large bowl. 3. Bring broth to a boil; cook, uncovered, until reduced to 1/2 cup (about 10 minutes). Add broth mixture to chicken. Melt butter in pan over medium-high heat. Add squash to pan; sauté 3 minutes or until lightly browned, stirring frequently. Add squash mixture, rice, and minced rosemary to the chicken mixture, and toss gently to combine. 4. Place flour in a medium saucepan over medium heat. Gradually add milk, stirring until smooth; bring to a boil. Cook 1 minute or until thick, stirring constantly with a whisk. Remove from heat; let stand 30 seconds. Add 1/4 cup cheese; stir with a whisk until smooth. Add remaining 1/4 teaspoon pepper, milk mixture, and salt to chicken mixture; stir to combine. Spoon chicken mixture into a broiler-safe 8-inch ceramic baking dish coated with cooking spray. Sprinkle remaining 1/4 cup cheese over rice mixture; bake at 350° for 20 minutes or until thoroughly heated. Remove casserole from oven. 5. Preheat broiler. 6. Broil casserole 5 minutes or until golden.

ZUCCHINI & RICE CASSEROLE

Steps:

• Preheat the oven to 425F and grease or spray a 9x13" glass baking dish.
• Heat the oil in a large skillet over medium-high heat and add the onion and saute until golden, about 10 minutes.
• Stir in the garlic and shredded zucchini and cook over medium-high heat for 5 minutes, stirring constantly, until zucchini begings to wilt.
• Sprinkle with the flour and cook, stirring until the flour is absorbed.
• Stir in the milk, rice, 1/2 parmesan cheese, spices, mozzarella cheese, salt and pepper.
• Remove from heat and pour into prepared casserole dish then sprinkle the top with the 1/4 cup leftover parmesan cheese.
• Bake uncovered for 30-40 minutes or until golden and most of the liquid has evaporated.
• Remove from the oven and let sit for 10-20 minutes before serving.