Best 2 Chicken Rice And Zucchini Casserole Recipes

Indulge in a culinary delight with our tantalizing Chicken Rice and Zucchini Casserole, a harmonious blend of flavors and textures that will elevate your taste buds. This delectable casserole features tender chicken, fluffy rice, and succulent zucchini, enveloped in a creamy and flavorful sauce. Alongside this main course, we present a collection of equally enticing recipes to tantalize your palate: a refreshing Cucumber Salad with a zesty dressing, a creamy and tangy Tzatziki Sauce perfect for dipping or drizzling, and a delectable No-Bake Cheesecake with a graham cracker crust and a velvety filling. Embark on a culinary journey with our diverse recipes, guaranteed to leave you satisfied and craving more.

Here are our top 2 tried and tested recipes!

DOTTIE'S ZUCCHINI, CHICKEN, AND RICE CASSEROLE

Dottie's Zucchini, Chicken, and Rice Casserole image

Make and share this Dottie's Zucchini, Chicken, and Rice Casserole recipe from Food.com.

Provided by janem123

Categories Rice

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

4 tablespoons vegetable oil, divided
2 cups onions, chopped
1 garlic clove, minced
3 cups zucchini, diced
2 cups mushrooms, sliced
3 cups cooked chicken, diced
1 cup white rice or 1 cup brown rice, uncooked
2 1/2 cups chicken broth or 2 1/2 cups water
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 cup parmesan cheese, grated
salt and pepper
2 cups tomatoes, chopped
1/2 teaspoon chili powder

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, RICE AND ZUCCHINI CASSEROLE RECIPE - (4.1/5)

Chicken, Rice and Zucchini Casserole Recipe - (4.1/5) image

Provided by Katecooks

Number Of Ingredients 14

Ingredients

Cooking spray
1 cup chopped onion
1 (8-ounce) bone-in chicken breast half, skinned
1/2 teaspoon black pepper, divided
1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon butter
1 (8-ounce) zucchini, halved lengthwise and thinly sliced
1 (8-ounce) yellow squash, halved lengthwise and thinly sliced
2 cups cooked long-grain white rice
1 teaspoon minced fresh rosemary
1 1/2 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
1/2 cup (2 ounces) grated fresh pecorino Romano cheese, divided
1/4 teaspoon salt

Steps:

1. Preheat oven to 350°. 2. Heat a large saucepan over medium-high heat. Lightly coat pan with cooking spray. Add onion to pan; sauté 5 minutes, stirring occasionally. Sprinkle chicken with 1/4 teaspoon pepper; add chicken, meaty side down, to pan. Cook 6 minutes or until browned; turn chicken over. Add broth to pan. Reduce heat, cover, and simmer 15 minutes or until chicken is done. Remove chicken from pan, reserving broth in pan. Let chicken stand 10 minutes. Remove chicken from bones; shred. Discard bones. Place chicken in a large bowl. 3. Bring broth to a boil; cook, uncovered, until reduced to 1/2 cup (about 10 minutes). Add broth mixture to chicken. Melt butter in pan over medium-high heat. Add squash to pan; sauté 3 minutes or until lightly browned, stirring frequently. Add squash mixture, rice, and minced rosemary to the chicken mixture, and toss gently to combine. 4. Place flour in a medium saucepan over medium heat. Gradually add milk, stirring until smooth; bring to a boil. Cook 1 minute or until thick, stirring constantly with a whisk. Remove from heat; let stand 30 seconds. Add 1/4 cup cheese; stir with a whisk until smooth. Add remaining 1/4 teaspoon pepper, milk mixture, and salt to chicken mixture; stir to combine. Spoon chicken mixture into a broiler-safe 8-inch ceramic baking dish coated with cooking spray. Sprinkle remaining 1/4 cup cheese over rice mixture; bake at 350° for 20 minutes or until thoroughly heated. Remove casserole from oven. 5. Preheat broiler. 6. Broil casserole 5 minutes or until golden.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and reduce the risk of mistakes.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and nutritional value. This is especially important for the chicken, rice, and zucchini.
Don't Overcook the Chicken: Chicken breasts can easily become dry and tough if they are overcooked. Cook them until they reach an internal temperature of 165°F (74°C), then remove them from the heat and let them rest for a few minutes before shredding.
Cook the Rice According to Package Instructions: Different types of rice have different cooking times, so be sure to follow the instructions on the package of the rice you are using.
Use a Variety of Vegetables: In addition to zucchini, you can also add other vegetables to this casserole, such as bell peppers, carrots, or corn.
Season to Taste: Be sure to taste the casserole before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to taste.

Conclusion:

This chicken rice and zucchini casserole is a delicious and easy-to-make meal that is perfect for busy weeknights. It is packed with protein, vegetables, and flavor, and it can be easily customized to your liking. So next time you are looking for a quick and easy dinner idea, give this casserole a try. You won't be disappointed!