Zucchini Tomato Chicken Rice Casserole

1 lb boneless chicken breast
2-3 tomatoes
1 cup rice
1 cup grated cheese
2 Tbsp Parmesan cheese
white sauce
2 lbs grated zucchini
1 Tbsp olive oil

White Sauce
1 onion
1/4 cup white flour
3 Tbsp olive oil or butter
2 cups chicken broth
2 cups milk
pepper



Chop onion finely and add to heated olive oil (or butter) in pan. Saute the onions, then add sifted white flour and continue to saute for a few minutes. Don't let the flour or the onion turn brown or else the sauce will taste bitter. Slowly pour broth and milk but keep stirring to avoid flour chunks. Season lightly with freshly ground pepper. Bring to a boil. Turn off stove and put aside.

Slice chicken breast thinly and saute in oil until thoroughly cooked. Turn off stove and put aside.

In a greased casserole dish and working in layers add:
- Layer 1: half of the grated zucchini
- Layer 2: the rice
- Layer 3: half of the grated cheese
- Layer 4: the sauted chicken breast
- Layer 5: sliced tomatoes
- Layer 6: 2nd half of the grated cheese
- Layer 7: remaining grated zucchini

Finally pour the white sauce over the dish and sprinkle Parmesan cheese on top.

Bake casserole on the middle rack in preheated oven at 230 degrees Fahrenheit for 45 minutes.