Casserole, Vidalia Onion Chicken Casserole

By lknowles

Accuchef:

Ingredients

• 10 Oz 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
• 6 Chicken Breast, Boned & Skinned
• 3 Tsp Oil
• 1 Tbsp Paprika

Details

Servings 6

Preparation

Step 1

Cook broccoli according to directions. Drain and set aside. Sauté 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 regular mayonnaise and non-fat cooking spray for browning chicken.

Per Serving: 623 Cal (45% from Fat, 43% from Protein, 12% from Carb); 66 g Protein; 31 g Tot Fat; 9 g Sat Fat; 9 g Mono Fat; 11 g Poly Fat; 18 g Carb; 2 g Fiber; 227 mg Calcium; 434 mg Sodium; 253 mg Cholesterol