Baked Chicken and Tomato Casserole Recipe
Serving Size / Yield
- 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
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.