Menu Enter a recipe name, ingredient, keyword...

Casserole, Vidalia Onion Chicken Casserole



Google Ads
Rate this recipe 0/5 (0 Votes)


  • 10 Oz Broccoli, Frozen
  • 1/3 Cup Vidalia Onions, Chopped
  • 1/2 Cup Mushrooms, Sliced
  • 2 Tsp Oil
  • 1 Cup Cheddar Cheese, Grated
  • 2 Large Eggs, Slightly Beaten
  • 1/2 Cup Mayonnaise
  • 1 Cup Water
  • 1 Cup Rice, Cooked
  • 6 Chicken Breast, Boned & Skinned
  • 3 Tsp Oil
  • 1 Tbsp Paprika


Servings 6


Step 1

Cook broccoli according to directions. Drain and set aside. Sauté onions and mushrooms in 2 T. of oil until limp. Drain and combine with broccoli. Set aside. Combine cheese, eggs, mayonnaise, water and rice. Set aside. Brown chicken breasts in 3 T. of oil. To Assemble: Combine broccoli mixture with cheese mixture and pour into greased, shallow baking pan. Place chicken breasts on top and sprinkle with paprika. Bake uncovered in a 350 oven for 45 minutes. NOTE- You may cut fat and cholesterol from this recipe with the following substitutions: light skim milk cheese for cheddar, 4 oz. of egg substitute for the 2 eggs, light mayonnaise for regular mayonnaise and non-fat cooking spray for browning chicken.

Per Serving: 623 Cal (45% from Fat, 43% from Protein, 12% from Carb); 66 g Protein; 31 g Tot Fat; 9 g Sat Fat; 9 g Mono Fat; 11 g Poly Fat; 18 g Carb; 2 g Fiber; 227 mg Calcium; 434 mg Sodium; 253 mg Cholesterol

You'll also love

Review this recipe

Salad, Vidalia Onion Chicken Casserole Salad, Tomato, Cucumber And Red Onion Salad With Mint