I feel the need to start this post by stating that under normal circumstances, I am NOT a fan of casseroles. Something about throwing a bunch of processed foods into a dish and baking it just doesn’t appeal to my appetite. And they usually contain some form of “cream of yuck soup” that I am just not comfortable feeding my family. To find a casserole recipe that doesn’t have at least one ingredient that makes me cringe is a rare occurance. Well, it happened. And the result was one of the most flavorful meals I’ve put on the table in a long time (As stated by dear hubby). The beauty of this recipe is that it can be made ahead of time and kept in the fridge. Just pull it out a little while before baking to take the chill off so you don’t crack your casserole dish.
4 tablespoons vegetable oil, divided
2 cups onions, chopped 1
garlic cloves, minced
3 cups zucchini, diced
2 cups mushrooms, sliced
3 cups cooked chicken, diced
1 cup brown rice, uncooked
2 1/2 cups chicken broth
1 1/2 teaspoons fresh thyme or1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 cup parmesan cheese, grated
salt and pepper
2 cups tomatoes, chopped
1/2 teaspoon chili powder
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.
Amazingly, I had all these ingredients on hand thanks to a great Bountiful Baskets week. I’m sure other veggies could be substituted as well as long as you keep the method the same. YUM!