Difference between revisions of "Chicken and Zucchini"
(Created page with "From the kitchen of Dawn Corbin <br> 1/2 to 3/4 lb chicken tenders or Breasts thinly sliced<br> salt & pepper to taste<br> basil<br> poultry seasoning<br> 1/2 c. celery<br>...") |
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From the kitchen of Dawn Corbin <br> | From the kitchen of Dawn Corbin <br> | ||
1/2 to 3/4 lb chicken tenders or Breasts thinly sliced<br> | 1/2 to 3/4 lb chicken tenders or Breasts thinly sliced<br> | ||
Latest revision as of 12:19, 14 January 2020
← casseroles
From the kitchen of Dawn Corbin
1/2 to 3/4 lb chicken tenders or Breasts thinly sliced
salt & pepper to taste
basil
poultry seasoning
1/2 c. celery
1 onion chopped
1 cup mushrooms, fresh sliced
1/4 c. diced red peppers
1 can mushroom soup
2 small to medium zucchini sliced 3 to 4 cups
2 c. Shredded Mozzarella Cheese
Lay chicken in bottom of casserole dish with lid. Salt and pepper chicken, sprinkle generously with basil & poultry seasoning. Saute onion, mushrooms, pepper, add squash and saute 10 more minutes, just to par cook squash and brown a little. Layer vegetables in casserole. Cover with soup, cover dish and bake at 350°F for 45 mins or untill chicken is tender. Remove cover and sprinkle with Mozzarella Cheese, bake an additional 15 minutes.
Prep time - 1 1/2 hour
4 servings
