All-American Chicken-Zicchini Casserole

• For the Zucchini Mixture -
• 1 1/4 C low sodium chicken broth
• 2/3 c basmati rice
• 8 c chopped zucchini 2.5 lbs
• 1 c diced onion
• 2 cloves garlic, minced
• For the Cheddar Mixture -
• 3 lg eggs beaten
• 1 1/4 c shredded sharp cheddar 5 oz
• 3/4 c sour cream
• 1/2 cup milk
• 1/2 c shredded parmesan, divided
• 1/2 c fresh bread crumbs
• 1 tsp dried italian seasoning
• 1 tsp kosher salt
• 1 tsp tabasco
• 1/4 tsp black pepper
• 1 tbsp extra virgin olive oil
• 8 boneless skinless chicken thighs
• kosher slat and pepper

1. Preheat oven to 350. Coat a 9X13 baking dish with non-stick spray.
2. BRing broth to a boil in a small saucepan. Add rice, cover, and reduce heat to low; simmer until liquid is absorbed, 20 minutes. Combine zucchini, onion, water and garlic in large saucepan; cook stirring occassionally, over medium heat until zucchini is tender, about 20 minutes. Drain and lightly mash. Stir together eggs, cheddar, sour cream, milk. 1/4 c parmesan, 1/4 cup bread crumbs italian seasoning, 1tsp slat, tabasco and 1/4 tsp pepper in large bowl. Add the cooked rice with the zucchini mixture to the cheese mixture in bowl. Spoon combined mixture into baking dish. Heat oil in large skillet over medium high. Season chicken with salt and pepper. Add chicken to skillet, sautee until golden brown 3-5 min on each side. Arrange chicken on rice mixture. Combine the remaining parmesan and bread crumbs. sprinkle over chicken and rice. Bake until bubbly about 30 minutes.

zucchini, chicken broth, basmati rice, zucchini, onion, garlic, eggs, cheddar, sour cream, milk, parmesan, bread crumbs, italian seasoning, kosher salt, tabasco, black pepper, extra virgin olive oil, chicken thighs, kosher slat

Taken from www.epicurious.com/recipes/member/views/all-american-chicken-zicchini-casserole-50119571 (may not work)