Monday, November 3, 2014

Chicken, Veggie and Brown Rice Casserole

Chicken, Veggie & Brown Rice Casserole

4 boneless skinless chicken breast or 1 Rotisserie Chicken
1 1/2 cup prepared Brown Rice 
1 large squash
1 large zucchini 
1 cup sliced Mushrooms
1/4 cup onion
1 tsp fresh Rosemary
1 tsp fresh Parsley
1 tsp fresh Oregano
2 cans Stewed Tomatoes (Italian)
1/2 cup fresh grated Parmesian Cheese
-boil chicken and shred with fork or remove chicken from bone. 
-Slice and Sautée squash, zucchini, mushrooms and onion for 5 minutes. Add Chicken, Herbs, Tomatoes and Brown Rice. Toss until evenly mixed. 
-Spread mixture in casserole and sprinkle with cheese, salt and pepper.
-Bake at 350 for 25 min

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