All American Chicken Zucchini Casserole
1 1/4 c. low-sodium chicken broth
2/3 c. dry basmati rice
8 c. chopped zucchini
1 c. diced onion
1/2 c. water
2 cloves garlic, minced
3 large eggs, beaten
1 1/4 c. shredded sharp Cheddar cheese (5 oz.)
3/4 c. sour cream
1/2 c. milk
1/2 c. shredded Parmesan cheese, divided
1/2 c. fresh bread crumbs, divided
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
Kosher salt and black pepper, to taste
Preheat oven to 350F. Coat a 9x13-inch baking dish with nonstick spray.
Bring broth to a boil in a small saucepan over high 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 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. Add chicken to skillet; sauté 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 and 1/4 cup bread crumbs; 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 165F when tested with an instant-read thermometer.
Recipe from Cuisine at Home
Nutrition information per serving:
Total fat 18g
Saturated fat 9g
Dietary fiber 2g