Vidalia Onion Chicken Casserole*

Recipe Ingredients

10 oz	284g	Broccoli - frozen
1/3 cup	20g / 0.7oz	Vidalia onions - chopped
1/2 cup	118ml	Mushrooms - sliced
2 teaspoons	10ml	Oil
1 cup	146g / 5.1oz	Cheddar cheese - grated
2 cups	396g / 13oz	Eggs - slightly beaten (large)
1/2 cup	118ml	Mayonnaise
1 cup	237ml	Water
1 cup	160g / 5.6oz	Rice - cooked
		Chicken breasts - boned & skinned
3 teaspoons	15ml	Oil
		Paprika

Recipe Instructions

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 350Foven 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:
Country decorating ideas magazine -- Spring 1990

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.