Chicken And Rice With Round Zucchini Recipes

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CHICKEN AND RICE STEW WITH ZUCCHINI



Chicken and Rice Stew with Zucchini image

My first favorite thing about this recipe is that there's no need to roast any chicken because we use store-bought roast chicken. The second best thing is that you just throw everything into a pot, simmer until the zucchini is tender, and it's ready to eat!

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 medium carrots, peeled and cut into 1/2-inch-thick coins
1/2 small onion, diced
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 tablespoon soy sauce
1 tablespoon fish sauce
2 medium zucchini, cut into 1/2-inch-thick half-moons
2 cups shredded cooked chicken (store-bought or home-cooked)
2 cups cooked rice (white or brown)

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the carrots and onion, then season with salt and pepper. Cook, stirring occasionally, until the onions are translucent, 4 to 5 minutes. Sprinkle in the flour and cook, stirring constantly, until the raw flour taste is gone, 1 to 2 minutes. Whisk in the chicken broth and bring to a simmer.
  • Stir in the soy sauce, fish sauce, and zucchini and cook until the zucchini is al dente, 4 to 5 minutes. Add the chicken and rice and bring everything to a simmer right before serving.

CHICKEN, RICE AND ZUCCHINI CASSEROLE RECIPE - (4.1/5)



Chicken, Rice and Zucchini Casserole Recipe - (4.1/5) image

Provided by Katecooks

Number Of Ingredients 14

Cooking spray
1 cup chopped onion
1 (8-ounce) bone-in chicken breast half, skinned
1/2 teaspoon black pepper, divided
1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon butter
1 (8-ounce) zucchini, halved lengthwise and thinly sliced
1 (8-ounce) yellow squash, halved lengthwise and thinly sliced
2 cups cooked long-grain white rice
1 teaspoon minced fresh rosemary
1 1/2 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
1/2 cup (2 ounces) grated fresh pecorino Romano cheese, divided
1/4 teaspoon salt

Steps:

  • 1. Preheat oven to 350°. 2. Heat a large saucepan over medium-high heat. Lightly coat pan with cooking spray. Add onion to pan; sauté 5 minutes, stirring occasionally. Sprinkle chicken with 1/4 teaspoon pepper; add chicken, meaty side down, to pan. Cook 6 minutes or until browned; turn chicken over. Add broth to pan. Reduce heat, cover, and simmer 15 minutes or until chicken is done. Remove chicken from pan, reserving broth in pan. Let chicken stand 10 minutes. Remove chicken from bones; shred. Discard bones. Place chicken in a large bowl. 3. Bring broth to a boil; cook, uncovered, until reduced to 1/2 cup (about 10 minutes). Add broth mixture to chicken. Melt butter in pan over medium-high heat. Add squash to pan; sauté 3 minutes or until lightly browned, stirring frequently. Add squash mixture, rice, and minced rosemary to the chicken mixture, and toss gently to combine. 4. Place flour in a medium saucepan over medium heat. Gradually add milk, stirring until smooth; bring to a boil. Cook 1 minute or until thick, stirring constantly with a whisk. Remove from heat; let stand 30 seconds. Add 1/4 cup cheese; stir with a whisk until smooth. Add remaining 1/4 teaspoon pepper, milk mixture, and salt to chicken mixture; stir to combine. Spoon chicken mixture into a broiler-safe 8-inch ceramic baking dish coated with cooking spray. Sprinkle remaining 1/4 cup cheese over rice mixture; bake at 350° for 20 minutes or until thoroughly heated. Remove casserole from oven. 5. Preheat broiler. 6. Broil casserole 5 minutes or until golden.

DOTTIE'S ZUCCHINI, CHICKEN, AND RICE CASSEROLE



Dottie's Zucchini, Chicken, and Rice Casserole image

Make and share this Dottie's Zucchini, Chicken, and Rice Casserole recipe from Food.com.

Provided by janem123

Categories     Rice

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 tablespoons vegetable oil, divided
2 cups onions, chopped
1 garlic clove, minced
3 cups zucchini, diced
2 cups mushrooms, sliced
3 cups cooked chicken, diced
1 cup white rice or 1 cup brown rice, uncooked
2 1/2 cups chicken broth or 2 1/2 cups water
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 cup parmesan cheese, grated
salt and pepper
2 cups tomatoes, chopped
1/2 teaspoon chili powder

Steps:

  • Preheat oven to 350*.
  • Heat 3 tablespoons of the oil in a large sautee pan and saute 1 cup of the onions with the garlic for 2 minutes.
  • Add the zucchini and mushrooms and saute for 3 minutes more.
  • Combine the vegtables with the cooked chicken, rice, broth, spices, and cheese. Mix and season to taste with salt and pepper.
  • Place mixture in a greased 9 x 13 baking dish.
  • Heat the remaining 1 tablespoon of oil and saute the remaining cup of onions for 3 minutes, then add the tomatoes and chili powder. Season to taste with salt and pepper.
  • Spoon the topping over the rice and chicken mixture.
  • Bake for 1 hour.

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