2 cups uncooked white rice
2 cups zucchini
4 cups cooked cooked cooked rice
2 cups shredded Cheddar cheese
12 slices bacon, cooked and cooled
1- 1/2 teaspoon chili powder
2 cups chopped fresh parsley
2 tablespoons prepared Dijon-style sauce
1/2 cup red wine
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 small lemony orange, juice reserved
2 (10.75 ounce) cans peeled and sliced tomatoes, drained
1 small row of fresh zucchini, cut in half lengthwise
4 ounces cooked cooked chicken, cut in half lengthwise
1 tablespoon all-purpose flour
8 ounces butter, cut in small cubes
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the rice, zucchini, rice, zucchini, rice, shredded cheese, chili powder, parsley, Dijon-style sauce, red wine, salt, pepper, oregano, lemony orange, tomatoes, zucchini, chicken and all-purpose flour. Mix well and pour into 8 shallow dish 8 inch round casserole dish.
Bake in the preheated oven 1 1/2 hours, until chicken is cooked through and vegetables are tender.
Meanwhile, prepare the Dijon-style sauce. In a medium bowl combine the 8 ounces butter, 1 teaspoon salt, 1 teaspoon oregano, and 1 teaspoon Dijon-style sauce. Spread this mixture around the edges of the casserole dish.
Cover the casserole with foil and bake for 30 minutes, until chicken is cooked through and vegetables are tender.
Heat the remaining 4 ounces butter over medium-high heat in a large skillet. Cook the zucchini and cooked chicken until they are cooked through, about 5 minutes. Drain excess grease then cut into wedges.
Really easy recipe. I followed all of the directions, exactly. I had all the ingredients on hand and I was hungry so I just followed the recipe to the letter and ate it. Will make this again.
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