Vidalia onion chicken casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Broccoli;frozen |
| ⅓ | cup | Vidalia onions;chopped |
| ½ | cup | Mushrooms;sliced |
| 2 | teaspoons | Oil |
| 1 | cup | Cheddar cheese;grated |
| 2 | larges | Eggs;slightly beaten |
| ½ | cup | Mayonnaise |
| 1 | cup | Water |
| 1 | cup | Rice;cooked |
| 6 | xes | Ch.breasts;boned & skinned |
| 3 | teaspoons | Oil |
| Paprika | ||
Directions
Cook broccoli according to directions. Drain and set aside. Saute onions and mushrooms in 2 T. of oil until limp. Drain and combine with broccoli.
Set aside. Combine cheese, eggs, mayonnaise, water and rice. Set aside.
Brown chicken breasts in 3 T. 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 oz.
of egg substitute for the 2 eggs, light mayonnaise for reg. mayonnaise and non-fat cooking spray for browning chicken.
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