The BariGirls Chicken and Zucchini Casserole

Prep time: 20 minutes

Cook time: 35 minutes

Serve count: 6

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

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.