CASSEROLE- Grilled Chicken & Eggplant Parmesan Brown Rice Casserole
|2 tblspolive oil|
|1 cupchopped onions|
|2 cupsdiced peeled eggplant|
|2 tblspchopped basil|
|1 (14.5oz) can chopped fire roasted tomato|
|1 (8oz) can tomato sauce|
|4 cupslower-sodium chicken broth|
|2 cupsMahatma Brown Rice|
|2 lbgrilled chicken breast, coarsley chopped|
|1/2 tspkosher salt|
|1/2 tspblack pepper|
|1/2 cupshredded parmesan cheese|
|crushed red pepper flakes, optional|
CASSEROLE- Grilled Chicken & Eggplant Parmesan Brown Rice Casserole Preparation
1. Preheat oven to 400 degrees
2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add garlic to pan, and cook 30 seconds. Add onions and eggplant; cook 10mins. or until eggplant is soft. Add basil, tomatoes, tomato sauce, chicken broth and mahatma brown rice. Bring to a simmer. Sprinkle salt and pepper over chicken and add to pan. Note: To spice things up, add 1 tblsp of crushed red pepper flakes.
3. Ladle hot rice mixture into a 13x9-inch baking dish
4. Cover baking dish w/ aluminum foil and bake at 400 degrees for 60mins. Remove foil and stil in parmesan cheese. Bake an addition 5mins uncovered.
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