Summer Veggie & Chicken Bake

Name: Summer Veggie & Chicken Bake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 cup cottage cheese; 1 cup Monterey Jack cheese, shredded; 1/2 cup parmesan cheese, grated, divided; 2 eggs; 2 cloves garlic, minced; 1 tablespoon dried basil; 1 tablespoon Dijon mustard; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon kosher salt, plus more, to taste; 1 teaspoon fresh black pepper, plus more, to taste; 2 cups brown rice, cooked; 1/2 onion, finely diced; 2 medium tomatoes, chopped; 1 medium zucchini, shredded on the large holes of a cheese grater; 1 large ear of corn, kernels cut from the cob, or 1 cup frozen corn, thawed; 2 cups chicken, cooked and shredded; 1/4 cup fresh basil, julienned, divided

Chicken Dinner Oven

Time: 1 hour

Yield: 6 servings

About

A veritable cornucopia of fresh vegetables in your summer garden should get your taste buds watering. It means it's time to whip up a Summer Veggie & Chicken Bake. Juicy zucchini and sweet tomatoes are baked with nutty brown rice and savory chicken for a sunny supper that comes together in just one hour. Cheesy, fragrant, and filled with bright corn kernels, the Summer Veggie & Chicken Bake really is the edible spirit of the season!

Ingredients

1 cup cottage cheese
1 cup Monterey Jack cheese, shredded
1/2 cup parmesan cheese, grated, divided
2 eggs
2 cloves garlic, minced
1 tablespoon dried basil
1 tablespoon Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt, plus more, to taste
1 teaspoon fresh black pepper, plus more, to taste
2 cups brown rice, cooked
1/2 onion, finely diced
2 medium tomatoes, chopped
1 medium zucchini, shredded on the large holes of a cheese grater
1 large ear of corn, kernels cut from the cob, or 1 cup frozen corn, thawed
2 cups chicken, cooked and shredded
1/4 cup fresh basil, julienned, divided

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Spray a 9x13-inch baking dish or pie pan with nonstick spray.

Step 3 -In a large bowl, whisk together the cottage cheese, the Monterey Jack cheese, 1/4 cup of the parmesan, the eggs, the garlic, the dried basil, the mustard, the onion powder, the garlic powder, 1 teaspoon of the salt, and 1 teaspoon of the pepper.

Step 4 -Add the rice, the onions, the tomatoes, the zucchini, the corn, the chicken, and 1/2 of the fresh basil, stirring well to combine.

Step 5 -Season with the extra salt and the extra pepper, as needed.

Step 6 -Pour the chicken mixture into the prepared dish, using a spatula to smooth the top.

Step 7 -Sprinkle the top with the remaining parmesan.

Step 8 -Cover the baking dish tightly with foil.

Step 9 -Bake for 35 minutes.

Step 10 -Remove the foil and bake until the cheese turns golden-brown, about 15 minutes.

Step 11 -Allow the casserole to cool for 15 minutes.

Step 12 -Serve garnished with the remaining fresh basil.

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