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-Preheat oven to 350 degrees. Coat a 9x13 inch baking dish with nonstick spray
-Bring broth to a boil in small saucepan over high heat. Add rice, cover, and reduce heat to low; simmer until liquid is absorbed 20 minutes
-Combine zucchini, onion, water, and garlic in a large saucepan;cook,stirring occasionally,over medium heat until zucchini is tender, about 20 min. Drain and lightly mash zucchini mixture
-Stir eggs together, cheddar, sour cream, milk, 1/4 cup of Parmesan cheese, 1/4 cup bread crumbs, Italian seasoning, salt, Tabasco, and 1/4 tsp black pepper in large bowl.
-Add cooked rice with the zucchini mixture to the cheddar mixture in the bowl. Spoon the combined mixture into the prepared mixing dish.
-Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet, saute to golden brown, 3-5 minutes on each side.
-Arrange chicken on rice mixture in baking dish. Combine remaining 1/4 cup Parmesan cheese and 1/4 cup bread crumbs; sprinkle over chicken and rice in baking dish
- Bake chicken and rice until bubbly, about 30 minutes.
May take a little longer to bake depending on thickness of chicken. Give ample time for prep.
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