Vidalia Onion Chicken Casserole* Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
10 ounce: Broccoli, frozen
1/3 cup: Vidalia onions, chopped
1/2 cup: Mushrooms, sliced
2 tsp: Oil,
1 cup: Cheddar cheese, grated
2 large: Eggs, slightly beaten
1/2 cup: Mayonnaise,
1 cup: Water,
1 cup: Rice, cooked
Ch.breasts, boned & skinned
3 tsp: Oil,
Paprika,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp