• 4 Tbs. vegetable oil
• 2 cups onions, chopped, divided   (check for bug infestation)
• 1 garlic clove, minced
• 3 cups zucchini, diced
• 2 cups mushrooms, sliced     (wash & check for bug infestation)
• 3 cups cooked chicken, diced
• 1 cup uncooked brown rice  (check for bug infestation)
• 2-1/2 cups chicken broth or water     "TELMA"
• 1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried   (check really well for bug infestation)
• 1/2 teaspoon ground rosemary     "LONTANO BRAND"
• Salt and pepper, to taste
• 2 cups tomatoes, chopped
• 1/4 teaspoon chili powder     "LONTANO BRAND"

Preheat oven to 350 degrees Fahrenheit.

1. Heat 2 tablespoons of the oil in a large sauté pan and sauté 1 cup of the onions with the garlic for 2 minutes.
2. Add the zucchini and mushrooms, and sauté for 3 more minutes.
3. Combine the vegetables with the chicken, rice, broth, thyme and rosemary.
4. Season to taste with salt and pepper.
5. Place this mixture in a greased 9 x 13-inch baking dish.
6. Heat the remaining 1 tablespoon oil and sauté the remaining cup of onion for 3 minutes.
7. Add the tomatoes and chili powder.
8. Season to taste with salt and pepper.
9. Spoon the topping over the rice and chicken mixture.
10. Bake for 1 hour.
11. Serve hot.