A hearty and flavorful casserole combining chicken, zucchini, and rice, topped with a spiced tomato layer.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even cooking.
Heat some oil in a large sauté pan and cook the onions and garlic until fragrant.
Stir frequently to avoid burning the garlic.
Add the zucchini and mushrooms to the pan and cook until softened.
Cook until the vegetables release their moisture and start to brown.
Combine the cooked vegetables with the cooked rice, chicken broth, thyme, rosemary, and parmesan cheese in a mixing bowl. Season with salt and pepper.
Taste the mixture and adjust seasoning as needed.
Transfer the mixture to a greased 9x13 baking dish and spread evenly.
Press down gently to ensure an even layer.
In the same pan, cook the remaining onions with the tomatoes and chili powder until softened. Season with salt and pepper.
Cook until the tomatoes break down into a chunky sauce.
Spread the tomato mixture over the casserole evenly.
Ensure the topping covers the casserole completely for even flavor.
Bake the casserole in the preheated oven for 1 hour.
Check halfway through and cover with foil if the top is browning too quickly.
Let the casserole cool slightly before serving. Enjoy your meal!
Garnish with fresh herbs for a pop of color and flavor.
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