Baked Chicken and Tomato Casserole Recipe

Baked Chicken and Tomato


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This baked chicken dish is perfect for two. Chicken is baked in a tomato broth with corn, zucchini, and tomatoes is a great new presentation to try out for dinner.

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Chicago, IL

Time needed

60 min cooking

Serving Size / Yield

2 servings


  • 2 Chicken Thighs
  • 2 Cups Corn, Frozen
  • 1 Zucchini, Sliced
  • 8-10 Cherry Tomatoes
  • 1 cup pasta sauce
  • 3 cups vegetable broth
  • seasoning salt
  • garlic powder
  • pepper

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Clean and prepare chicken.
Lightly season with seasoning salt and garlic powder.
Grease a casserole dish.
Add in corn, cicken, zucchini, and tomatoes.
In a bowl, pour pasta sauce and vegetable broth together and blend.
Pour sauce over items in the dish.
Season with pepper.
Bake on 350 for 60 minutes or until chicken juices run clear.

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