Thursday, August 14, 2008
Creamy and cheesy, this is the perfect "comfort food" dish.
yield: 6 servings
2 large cooked chicken breasts
8 cups sliced zucchini (about 2 1/2 lbs)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked brown rice
1 cup shredded sharp cheddar cheese
1 cup sour cream
1/4 cup grated fresh Parmesan cheese
1 tsp salt
1/4 tsp pepper
1. Preheat oven to 350° .
2. Combine zucchini, onion, and broth in a Dutch oven and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.
3. While zucchini mixture cooks, shred chicken with a fork.
4. Combine zucchini mixture through sour cream, 2 Tbsp Parmesan cheese, salt, pepper, and eggs in a bowl; stir gently. Stir in chicken. Spoon mixture into a 9x13 baking dish coated with cooking spray; sprinkle with remaining 2 Tbsp Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
4. Preheat broiler. Broil 1 minute or until lightly browned.