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