CHICKEN ZUCCHINI CASSEROLE RECIPE: HOW TO MAKE IT
A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. —Bev Dutro, Dayton, Ohio
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.
Nutrition Facts : Calories 481 calories, FatContent 31g fat (18g saturated fat), CholesterolContent 115mg cholesterol, SodiumContent 1174mg sodium, CarbohydrateContent 27g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 21g protein.
CHICKEN PARMESAN OVER ZUCCHINI NOODLES RECIPE | MYRECIPES
A julienne peeler creates lovely "zoodles," but may we suggest a spiralizer? It works like a pencil sharpener, turning veggies into noodles (look for them at kitchen stores and amazon.com).
Provided by Rebecca Longshore
Total Time 1 hours 15 minutes
Yield Serves 4
Number Of Ingredients 17
Steps:
- Preheat oven to 425°.
- Heat 1 tablespoon oil in a skillet over medium heat. Add thyme, 4 garlic cloves, and shallot; cook 2 minutes. Add tomatoes, wine, 1/4 teaspoon salt, and pepper; cook 8 minutes or until liquid is reduced by half.
- Combine yogurt and Parmesan; spread over both sides of cutlets. Combine panko and garlic powder. Dredge cutlets in panko mixture. Place cutlets on a wire rack coated with cooking spray. Place rack on a baking sheet. Bake at 425° for 12 minutes or until done.
- Using a julienne peeler, peel zucchini lengthwise into strips, stopping at the inside part containing the seeds; discard seeds.
- Preheat broiler to high. Top each cutlet with 2 tablespoons sauce; top sauce evenly with mozzarella. Broil 2 minutes or until cheese is bubbly.
- Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 garlic cloves; cook 1 minute. Add zucchini; cook 2 minutes. Remove from heat. Toss with remaining sauce, remaining 1/4 teaspoon salt, and half of basil.
- Arrange 3/4 cup zucchini noodles on each of 4 plates. Top each serving with 1 chicken portion; sprinkle servings evenly with remaining half of basil.
Nutrition Facts : Calories 400 calories, CarbohydrateContent 23 g, CholesterolContent 91 mg, FatContent 16.6 g, FiberContent 5 g, ProteinContent 36 g, SaturatedFatContent 5.1 g, SodiumContent 529 mg
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