Vidalia onion chicken casserole

Yield: 6 Servings

Measure 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
\N \N Paprika

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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