Casserole with Chicken and Zucchini

This rich, hearty, and low-carb baked chicken zucchini casserole dish is delicious! This quick casserole will please the whole family, and it's a fantastic way to convince the kids to eat their vegetables (which are hidden in a tasty cheese sauce!)

Ingredients Checklist Ingredients

• 2 pounds boneless, skinless chicken breast, cut into 1-inch chunks 3 tablespoons butter, divided
• 2 big zucchini, peeled and sliced into 1/2-inch chunks
• 13 cup all-purpose flour 1 big red bell pepper, diced
• 1 cup whole milk 1 cup no-salt chicken broth
• reduced-fat cream cheese, 3 oz.
• 14 cup part-skim mozzarella cheese, shredded, split 34 teaspoon ground pepper
• a quarter teaspoon of salt

Directions

1st step

Preheat the oven to 400 degrees Fahrenheit. In a large pan over medium-high heat, melt 1 tablespoon of butter. Cook, tossing occasionally until the chicken is nicely browned, about 8 minutes. Place the chicken in a medium mixing basin. Add the zucchini and bell pepper to the pan and simmer, stirring periodically, for approximately 4 minutes, or until the veggies begin to soften. Add the zucchini mixture to the chicken in the mixing bowl.

2nd Step

In the same pan, melt the remaining 2 tablespoons of butter. Cook, stirring frequently, for approximately 1 minute, or until the flour begins to brown. Bring the broth and milk to a boil, whisking constantly. Remove from heat and mix in 3/4 cup mozzarella and cream cheese until melted. Season with salt and pepper. Drain the liquid from the chicken and vegetable combination and combine it with the cheese sauce. Place the mixture in a 2-quart baking dish. Sprinkle the remaining 1/2 cup of cheese over the casserole and place it on a foil-lined baking sheet.

3rd step

Cook for 20 to 25 minutes, or until the top is browned and the edges are bubbling. Allow for a 10-minute rest period before serving.

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