Best 2 Chicken Rice And Zucchini Casserole Recipes

Are you looking for a tantalizing twist to your classic chicken and rice dish? Look no further than our amazing chicken rice and zucchini casserole! This one-pan wonder combines succulent chicken, fluffy rice, tender zucchini, and a luscious sauce into a symphony of flavors. Not only is it a feast for your taste buds, but it's also incredibly easy to make, requiring minimal effort and time in the kitchen. Get ready to embark on a culinary journey that will leave your family and friends craving more!

Let's cook with our 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:

For a more flavorful casserole, use a variety of vegetables, such as bell peppers, carrots, or mushrooms.
If you don't have cooked chicken on hand, you can cook some chicken breasts or thighs in a skillet or in the oven.
To make the casserole ahead of time, assemble it and then store it in the refrigerator for up to 24 hours. When you're ready to bake it, simply take it out of the refrigerator and let it come to room temperature for 30 minutes before baking.
Serve the casserole with a side of your favorite salad or vegetables.

Conclusion:

Chicken rice and zucchini casserole is an easy and delicious meal that is perfect for a busy weeknight dinner. It is also a great way to use up leftover chicken and rice. With its simple ingredients and flavorful taste, this casserole is sure to be a hit with the whole family.

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