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Zucchini & Chicken Casserole

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  Vegetable oil 3 Tablespoon (45 Milliliter)
  Chicken breasts 3
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Garlic salt 1 Dash
  Sliced unpeeled zucchini 6 Cup (96 tbs)
  Onion 1 Small, sliced
  Green pepper 1 , sliced
  Grated carrot 1 Cup (16 tbs)
  Cream of chicken soup 10 Ounce
  Sour cream 250 Milliliter (1 Cup)
  Dry bread crumbs 1 1⁄2 Cup (24 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Melted butter 4 Tablespoon

Preheat the oven to 350°F (180°C).
Heat the oil in a large skillet and brown the pieces of chicken on both sides; make sure that each breast is cut in half and that all 6 pieces are thoroughly golden brown.
Transfer the pieces of chicken to the bottom of a 9" x 13" (23 x 33 cm) baking dish.
Combine the next 9 ingredients with any drippings that remain in the pan.
Mix well and pour over the chicken breasts in the bottom of the casserole.
Combine the dry bread crumbs, Parmesan cheese and melted butter into a topping and sprinkle evenly over top of all the other ingredients.
Bake for approximately 45 minutes or until the chicken is tender.
This dish may be made ahead of time and frozen.

Recipe Summary

Main Dish

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