RCI-MT.004.0148.001
Chicken and vegetable casseroles
Chicken and vegetable casseroles from the Recidemia collection
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- zucchini1 1/2 cupcut in ¼" slices
- x sm tomato1 unitcut in thin wedge
- 2 tbsp
- 1/8 tsp
- 1 tsp
- x small Onion *1 unit
- 2 tbsp
- snipped fresh basil **1 tbsp
- x med Chicken breast hlves ***2 unit
Method
1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish with margarine.
2
Arrange the 2 chicken breast halves in the bottom of the prepared casserole dish in a single layer.
3
Layer the zucchini slices evenly over the chicken breasts.
4
Dice the small onion finely and scatter over the zucchini layer.
5
Arrange the tomato wedges over the onion, then sprinkle the sliced olives evenly across the top.
6
In a small bowl, combine the snipped parsley, snipped fresh basil, and garlic powder. Sprinkle this herb mixture evenly over all the vegetables.
2 minutes
7
Cover the casserole dish with aluminum foil and place in the preheated 375°F oven.
35 minutes
8
Bake covered for 35 minutes, until the chicken is cooked through and registers 165°F (74°C) at the thickest part and the vegetables are tender.
9
Remove the foil carefully and let the casserole rest for 2-3 minutes before serving. Divide among 4 plates and serve warm.