Vidalia Onion Chicken Casserole

Name: Vidalia Onion Chicken Casserole
Ingredients: 10 oz broccoli, frozen; 1/3 c vidalia onions, chopped; 1/2 c mushrooms, sliced; 2 tsp oil; 1 c cheddar cheese, grated; 2 large eggs, slightly beaten; 1/2 c mayonnaise; 1 c water; 1 c rice, cooked; 6 medium chicken breasts, boneless and skinless; 3 tsp olive oil, extra virgin

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By Kate Wahl
@1verycreativelady

I have tons of personal tried and true recipes so I just had to share another one of them.

Rating:

★★★★☆ 3 votes4

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Ingredients

Add to Grocery List

10 oz

broccoli, frozen
1/3 c

vidalia onions, chopped
1/2 c

mushrooms, sliced
2 tsp

oil
1 c

cheddar cheese, grated
2 large

eggs, slightly beaten
1/2 c

mayonnaise
1 c

water
1 c

rice, cooked
6 medium

chicken breasts, boneless and skinless
3 tsp

olive oil, extra virgin

How to Make Vidalia Onion Chicken Casserole

Step-by-Step

Cook broccoli according to directions.
Drain and set aside.
Saute onions and mushrooms in 2 tablespoons of oil until limp.
Drain, combine with broccoli and set aside.
Combine cheese, eggs, mayonnaise, water and rice.
Set aside.
Brown chicken breasts in 3 tablespoons 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 ounces of egg substitute for the 2 eggs, light mayonnaise for regular mayonnaise and non-fat cooking spray for browning chicken.