The BariGirls Chicken and Zucchini Casserole
Prep time: 20 minutes
Cook time: 35 minutes
Serve count: 6
Ingredients
3 tbsp plant-based butter, divided
2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
2 large zucchini, cut into ½-inch pieces
1 large red bell pepper, chopped
1/3 cup all-purpose flour
1 cup no added salt chicken broth
1 cup 2% milk
3 ounces reduced fat cream cheese
1¼ cup shredded part-skim mozzarella cheese, divided
¾ teaspoon ground peppercorn
½ teaspoon Celtic sea salt
Method
- Preheat oven to 400 degrees. Melt 1 tablespoon butter in a large skillet over medium high heat. Add chicken to the pan, cook, stirring occasionally, until well browned, about 8 minutes. Transfer the chicken to a medium bowl. Add zucchini and bell pepper to the pan, cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Transfer the zucchini mixture to the bowl with the chicken.
- Add the remaining 2 tablespoons of butter to the pan. Stir in flour, cook, stirring constantly, until the flour starts to brown, about 1 minute. Add broth and milk, bring to a boil, whisking often. Remove from heat and add cream cheese and ¾ cup mozzarella; stir until melted. Stir in pepper and salt. Drain liquid from the chicken and vegetable mixture; stir the chicken and vegetables into the cheese sauce. Transfer to a 2 quart baking dish and sprinkle the casserole with the remaining ½ cup cheese.
- Bake until the top is brown and the edges are bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving. Serve with a side salad.