Chicken and Veggie Casserole

Chicken and Veggie Casserole

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This Chicken Veggie Casserole is a great, hearty meal.

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Chicago, IL

Serving Size / Yield

6 servings

Ingredients

  • 1 lb. plum tomatoes
  • 2 onions
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 zucchinis
  • 3 large cloves of garlic
  • 2 tsp. basil
  • 1/2 C. grated Parmigiano-Reggino cheese
  • 1 lb. shredded chicken breast
  • Olive oil
  • salt and pepper

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Directions

Slice tomatoes, onions, peppers, and zucchinis into bite sized pieces. In a bowl mix all veggies together and drizzle with olive oil. Layer 13x9 baking dish with vegetables. Take prepared, shredded chicken and layer on top of veggies. Add garlic, cheese, salt, and pepper. Continue until baking dish is full. Cook for 40 minutes at 350 degrees. Take out after 40 minutes, cover with foil and cook again at 450 degrees for 20 minutes.

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