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Vidalia Onion Chicken Casserole
At a Glance
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 1 hr 15 min
- Yield
- 6.00 serving(s)
Categories
- Casserole
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Medium
Dietary
- Non-Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
- May contain soy — check ingredients
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Vidalia Onion Chicken Casserole brings together 10 ounces broccoli, frozen, 1/3 cup vidalia onion, chopped, 1/2 cup mushroom, sliced in a practical dish for home cooking. It takes about 1 hr 15 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 10 ounces broccoli, frozen
- 1/3 cup vidalia onion, chopped
- 1/2 cup mushroom, sliced
- 2 teaspoons oil
- 1 cup cheddar cheese, grated
- 2 large eggs, slightly beaten
- 1/2 cup mayonnaise
- 1 cup water
- 1 cup rice, cooked
- 6 boneless skinless chicken breasts
- 3 teaspoons oil
- 1 tablespoon paprika
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Instructions
Cook broccoli according to package directions.
Drain and set aside.
Saute onions and mushrooms in 2 teaspoons of oil until softened.
Drain and combine with broccoli.
Set aside.
Combine cheese, eggs, mayonnaise, water and rice.
Set aside.
Brown chicken breasts in 3 teaspoons 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.
4 oz. of egg substitute for the 2 eggs.
light mayonnaise for regular mayonnaise
non-fat cooking spray for browning chicken.
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