Casserole, Vidalia Onion Chicken Casserole

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Casserole, Vidalia Onion Chicken Casserole
Casserole, Vidalia Onion Chicken Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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

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