Squash Rice Chicken Casserole

This recipe has become a family favorite and I definitely enjoy sharing it with others. One of the cardiologists’ wives I have become friends with made this casserole for us after I had given birth to Emie and it was AMAZING! Fortunately, she was happy to share the recipe with me and I am going to take the time to share this with you too.

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Ingredients:

8 cups zucchini, sliced thin (I typically coarsely chop this in my food processor)

1 cup onion, chopped

1/2 cup chicken broth

2-3 cups cooked chicken, shredded (I am a huge pressure cooker fan, so I will pressure cook the chicken about 10-12 minutes- then I shred the meat)

2 cups cooked rice

1 cup unflavored fat free Greek yogurt (you can substitute sour cream, but the yogurt is definitely the healthier option)

1 cup mozzarella cheese, shredded

1/4 parmesean cheese, divided

1/4 cup Italian seasoned breadcrumbs

1 teaspoon salt

1/4 teaspoon pepper

3 cloves garlic

2 eggs, beaten

Directions:

Preheat oven to 350 degrees

Grease a 9×13 pan with cooking spray

Combine the first three ingredients in a dutch oven, bring to a boil. Cover, reduce heat and simmer 20 minutes or until tender. Drain. Partially mash with potato masher.

Combine zucchini mixture, chicken, rice, yogurt, mozzarella cheese, garlic, 2 tablespoons parmesean cheese, breadcrumbs, salt, pepper and eggs in a large bowl. Stir gently.

Spoon into a 9×13 pan and sprinkle remaining parmesean cheese on top. (I will typically add a little extra mozzarella cheese on top if I have some on hand)

Bake for 30 minutes or until bubbly.

Preheat broiler.

Broil 1-2 minutes or until lightly browned.