This main course was an experimental meal that I made for my mom, and she loved it! You could experiment with adding other vegetables to the casserole and varying the amount of cheese in the dish; it’s sure to be delicious no matter what.
2 c. cooked brown rice
1 package (10 oz.) frozen spinach
1 medium-sized head of broccoli
1 c. mushrooms, chopped
1/2 c. scallions, chopped
1/2 c. feta cheese, crumbled
3/4 c. Parmesan cheese, coarsely grated
1/4 c. milk
1 tsp. Worcestershire sauce
3 boneless chicken breasts
1 can diced tomatoes (with basil, oregano, or other spices)
1/4 c. balsamic vinegar
Handful of scallions
For the casserole, cook brown rice as directed on the package. Allow spinach to thaw and drain the water using a strainer. Chop mushrooms, broccoli, and scallions into small pieces. In a bowl, whisk the eggs, milk, and Worcestershire sauce, and add a pinch of salt and Italian seasoning. Stir in the scallions, mushrooms, broccoli, and spinach. Then add in the feta and 1/2 cup of Parmesan. Finally, add in the rice and mix well. Pour into a casserole dish (ours was 1.5 quarts) and bake on 350 covered for 30 minutes. It should be warmed all the way through with the cheese beginning to melt. Sprinkle the remaining 1/4 cup of Parmesan on top and return to the oven, uncovered, for 20 minutes, so that the cheese on top is beginning to brown.
Here’s a photo of the casserole just out of the oven!
While the casserole is baking, prepare the chicken. Cut the breasts into 1-2 inch pieces, sprinkle with garlic pepper, and saute on medium until mostly cooked – it’s okay if they are still pink in the middle. Remove the chicken from the pan, and saute the scallions for a few minutes. Then add in the diced tomatoes and balsamic vinegar. Return the chicken to the pan and allow to cook on medium for another 5-10 minutes, or until the chicken is cooked all the way through. Let the chicken simmer until the casserole is done, and then enjoy the two together!