Chicken and Zucchini Casserole
6 csliced zucchini, sliced or chunked
3 or 4 mediumchicken tenders
1/2 cchopped sweet onion
1/2 cchicken broth
5 ozbox rice-a-roni chicken and garlic
1 cdairy sour cream
1 ccheddar cheese, shredded
1/4 cgrated, parmesan cheese,divided
1/4 cseasoned italian bread crumbs
2 largeeggs, lightly beaten
How to Make Chicken and Zucchini Casserole
- In a Dutch oven combine the zucchini, onion, chicken tenders and chicken broth, bring to a boil, cover, reduce heat and simmer for 20 minutes. Remove chicken pieces to cutting board. Drain remaining ingredients; and gently partially mash ingredients in pan. (can save drained liquid for freezer to use when you make soup.)
- Chop chicken into small pieces. Combine the rice mixture,chicken pieces and the zucchini mixture in the Dutch oven. Add in the sour cream, cheddar cheese, and 2 Tablespoons of the Parmesan, breadcrumbs and eggs; stir gently to blend.
- Spoon mixture into prepared baking pan and sprinkle top with the remaining Parmesan.
Bake for about 30 minutes until bubbly and golden.