Vidalia Onion Chicken Casserole
Submitted by jlc22
Browned chicken breasts baked over a cheesy base of broccoli, sweet Vidalia onions, mushrooms, and rice. A hearty Southern casserole the whole family will love.
YIELD
6 servingsPREP
25 minCOOK
45 minREADY
70 minY’all, this casserole has everything going for it.
Sweet Vidalia onions and mushrooms get sautéed until soft, then tossed with broccoli and folded into a creamy mixture of cheddar cheese, eggs, mayonnaise, and rice.
That cheesy veggie-rice base goes into the pan first, then browned chicken breasts get nestled right on top with a dusting of paprika before the whole thing hits the oven.
Everything bakes together until the chicken is cooked through and the base is set and bubbly around the edges.
It’s a complete dinner in one pan, and those sweet Vidalias tie the whole thing together with their mellow, almost buttery flavor.
Kitchen Tips
- Brown the chicken breasts well before assembling. That sear adds flavor and keeps them from looking pale on top of the casserole.
- Don’t skip the Vidalias. Regular onions work in a pinch, but the natural sweetness of Vidalia onions is what makes this recipe stand apart.
- Let the casserole rest for 5 minutes after baking so the cheesy base sets up for cleaner serving.
Ingredients
Directions
Cook broccoli according to directions.
Drain and set aside.
Sauté onions and mushrooms in 2 tablespoons 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 tablespoons 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℉ (180℃) F oven for 45 minutes.
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