| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Casseroles, Poultry |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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