Chicken Zucchini Casserole photo by Glass Cat - - 65275

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Glass Cat

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Chicken Zucchini Casserole

Chicken Zucchini Casserole

I boiled three chicken breasts in plain water, removed them, boiled down the stock to just a few TBSP. I added a large clove of garlic, minced, and simmer it while I finished "food-processoring" my veges. I used a large half onion, 2 med. zucchini and 3 med. (summer?) squash, plus about 1-2 cups of baby carrots - all individually "pureed" (although I was aiming for chopped - I seemed to have overshot that a tad!) and then tossed in the pan with the reduced stock and garlic. I simmered that while I mixed the soup and low-fat sour cream, then chunked up the chicken and mixed it all together. I turned it out into a 13 x 9 pan, mixed in 8 oz. of shredded sharp chedder cheese, mixed 1/4 c butter and 1/2 c milk with the stuffing and sprinkled that on top. Since my veges were the size of dust motes (lol!) I didn't really cook it all that long - just for 30 min at 400 to blend flavors, melt the cheese and crisp up the stuffing. Seems like a lot of trouble, but it wasn't. My hubby LOVED it!!

Date Posted: Mar. 2, 2008

Photography Notes: Photo was bigger than allowed, I guess, so this was all of it that "fit" in the alloted space...


Photo by Glass Cat

Cooking Level: Intermediate

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