Zucchini & Chicken Casserole
|Vegetable oil||3 Tablespoon (45 Milliliter)|
|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 350Â°F (180Â°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.