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Chicken Casserole, easy dinner, one pot meal, DearCreatives.com, Theresa Huse 2013

Autumn Chicken Casserole

Adapted from this Summer Country Crock Recipe: http://www.countrycrock.com/recipes/detail/34953/1/summer-vegetable-chicken-casserole
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 2-3 cloves of crushed garlic
  • 2 green zucchini
  • 2 yellow summer squash
  • 1 red bell pepper
  • 1/4 cup chopped fresh basil leaves
  • 1- 1 1/4 lbs. boneless skinless chicken breasts , cut into chunks
  • 6 Tbsp. melted butter
  • 1 cups Italian bread crumbs
  • 1 cup panko bread crumbs
  • 1/2 a pound approx. 3/4 cup shredded part-skim mozzarella cheese

Instructions

  1. preheat oven to 400*
  2. Chop all veggies and herbs, add to bowl & set to side.
  3. Crush or mince your garlic, add to bowl
  4. Pre measure your bread crumbs it can be a combination of both (that is what I had on hand or just Italian bread crumbs (for flavoring) If you use panko or other you will need to add Italian spices approx 1 tbsp.
  5. Chop your boneless, skinless chicken breasts into chunks add to bowl of veggies/
  6. Melt butter and add the butter and add bread crumbs into your bowl.
  7. Mix entire contents well and pour into your pre sprayed (with Pam) baking pan.
  8. Bake uncovered for 30 minutes.
  9. Take out of oven with hot pads, to add shredded cheese.
  10. Return to oven to bake 10-15 minutes longer, until melted
  11. Make sure chicken is all the way cooked prior to serving. Reaching an internal temp. of 165 degrees. Check by using a meat thermometer.