chicken zucchini casserole

By granolagina

Ingredients

• For the Zucchini Mixture:
• 1 1/4 cups low-sodium chicken broth
• 2/3 cup dry basmati rice
• 8 cups chopped zucchini (2 1/2 lbs)
• 1 cup diced onion
• 1/2 cup water
• 2 cloves garlic, minced
• For the Cheddar Mixture:
• 3 large eggs, beaten
• 1 1/4 cups shredded sharp Cheddar Cheese (5 oz)
• 3/4 cup sour cream
• 1/2 cup milk
• 1/2 cup shredded Parmesan cheese, divided use
• 1/2 cup fresh bread crumbs, divided use
• 1 tsp. dried italian seasoning
• 1 tsp. kosher salt
• 1 tsp. Tabasco sauce
• 1/4 tsp ground black pepper
• 1 Tbsp extra virgin olive oil
• 8 boneless, skinless chicken thighs (only if they come that way!)
• Kosher salt and black pepper

Preparation

Step 1

Preheat oven to 350 F coat a 9x13x2 baking dish with non-stick spray.

Bring broth to a boil in a small saucepan over hight heat. Add rice, cover, and reduce heat to low; simmer until liquid is absorbed; 20 minutes

Combine zucchini, onion, water, and garlic in a large saucepan; cook, stirring occasionally over medium heat until zucchini is tender, about 20 minutes. Drain and lightly mash zucchini mixture.

Stir together eggs, cheddar, sour cream, milk, 1/4 cup Parmesan, 1/4 cup bread crumbs, Italian seasoning, 1 tsp salt, Tabasco, and 1/4 tsp. pepper in a large bowl.

Add the cooked rice along with the zucchini mixture to the cheddar mixture in the bowl. Spoon the combined mixture into the prepared baking dish.

Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Saute until golden brown, 3-5 minutes on each side.

Arrange chicken on rice mixture in the baking dish. combine the remaining 1/4 cup Parmesan cheese, and remaining 1/4 cup bread crumb; sprinkle over the chicken and rice in the baking dish.

Bake chicken and rice until bubbly, about 30 minutes. Chicken is done when it reaches 165 F when tested with an instant read thermometer.

395 calories per serving