Description
Enjoy a delightful Chicken Zucchini Casserole featuring tender chicken and fresh vegetables. This dish is easy to prepare and perfect for a quick, flavorful dinner.
Ingredients
Scale
- 2 lbs boneless, skinless, chicken breasts
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 medium zucchini
- 1 medium yellow squash
- 1/2 medium sweet yellow onion
- 1/2 cup pesto, prepared
- 4 oz parmesan cheese
- 4 oz mozzarella
Instructions
- Preheat the oven to 375˚F.
- Chop the zucchini, squash, and onion and mix them together.
- In a large casserole dish, arrange the chicken in a flat single layer, then season with salt, pepper, and garlic powder. Layer the mixed veggies on top and dollop pesto over them. Optionally, add cheese now or during the last 10 minutes of baking for a gooey top.
- Bake on the middle rack for 35-45 minutes or until the chicken reaches an internal temperature of 165˚F. If browning too quickly, loosely cover with foil until done cooking. For quicker cooking, consider cutting the chicken into pieces or using chicken tenderloins.
- Serve hot and enjoy!
Notes
For added flavor, consider marinating the chicken in pesto before baking.
You can use store-bought or homemade pesto to save time.
Feel free to add other vegetables like bell peppers or spinach for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 543
- Sugar: 4g
- Sodium: 768mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 140mg