Dottie's Zucchini, Chicken, and Rice Casserole

From Southernfoodabout.com. Can be made ahead and refrigerated before baking.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 4  tablespoons  vegetable oil, divided
• 2  cups onions, chopped
• 1  garlic clove, minced
• 3  cups zucchini, diced
• 2  cups mushrooms, sliced
• 3  cups  cooked chicken, diced
• 1  cup white rice or 1  cup brown rice, uncooked
• 2 1⁄2 cups chicken broth or 2 1⁄2 cups water
• 1 1⁄2 teaspoons fresh thyme or 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried rosemary
• 1⁄2 cup parmesan cheese, grated
•  salt and pepper
• 2  cups tomatoes, chopped
• 1⁄2 teaspoon chili powder

Directions

1. Preheat oven to 350*.
2. Heat 3 tablespoons of the oil in a large sautee pan and saute 1 cup of the onions with the garlic for 2 minutes.
3. Add the zucchini and mushrooms and saute for 3 minutes more.
4. Combine the vegtables with the cooked chicken, rice, broth, spices, and cheese. Mix and season to taste with salt and pepper.
5. Place mixture in a greased 9 x 13 baking dish.
6. Heat the remaining 1 tablespoon of oil and saute the remaining cup of onions for 3 minutes, then add the tomatoes and chili powder. Season to taste with salt and pepper.
7. Spoon the topping over the rice and chicken mixture.
8. Bake for 1 hour.