Title: Vidalia Onion Chicken Casserole*
Categories: Casserole Poultry
Yield: 6 Servings
| 10 | oz | Broccoli;frozen |
| 1/3 | c | Vidalia onions;chopped |
| 1/2 | c | Mushrooms;sliced |
| 2 | ts | Oil |
| 1 | c | Cheddar cheese;grated |
| 2 | lg | Eggs;slightly beaten |
| 1/2 | c | Mayonnaise |
| 1 | c | Water |
| 1 | c | Rice;cooked |
| 6 | x | Ch.breasts;boned & skinned |
| 3 | ts | Oil |
| | | Paprika |
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.