Best Zucchini Chicken And Brown Rice Casserole Recipes

CHICKEN ZUCCHINI CASSEROLE

Steps:

• In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

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 ZUCCHINI CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
• Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
• Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
• Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.
• If you would like to add more seasoning, you can use garlic powder, parmesan cheese, green onions, Italian seasoning, salt, and black pepper. If you don't have zucchini, you can use yellow squash instead.

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.