Chicken Zucchini Casserole

  • 4 Chicken Breasts, boneless and skinless
  • ¼ teaspoon Salt
  • ¼ teaspoon Pepper
  • ¼ teaspoon Garlic Powder
  • 1 Zucchini, medium
  • 1 Yellow Squash, medium
  • ½ Sweet Yellow Onion, medium
  • ½ cup prepared Pesto
  • 4 ounces Parmesan Cheese, fresh and grated
  • 4 ounces Mozzarella
  1. Preheat oven to 375F
  2. Chop the zucchini, squash and onion; cut the zucchini and squash in half length-wise then half each of the halves again length-wise; chop the spears into rough 1 inch pieces
  3. Cut the onions into similar size pieces; toss all the vegetables together
  4. In large casserole dish, lay chicken in a flat single layer; season with salt, pepper, and garlic powder
  5. Layer the vegetables over the chicken; spread over the chicken evenly;  dollop the pesto over the vegetables and top with the cheeses
  6. Bake on middle rack for 35-45 minutes until the chicken is cooked through with an internal temperature of 165F; if the cheese is getting too brown cover loosely with foil
  7. You can serve this dish over rice, mashed potatoes, or with a side of roasted potatoes

Leave a Reply

Your email address will not be published. Required fields are marked *