Chicken Zucchini and Mushroom Casserole
Easy and loaded with flavor one-pan casserole recipe. Chicken topped with zucchini, sauteed mushrooms and loaded with cheese.
Ingredients
- 2 lbs chicken breast, cut into strands
- 1 large zucchini, grated
- 6 campiri tomatoes, sliced
- 2 Tbsp unsalted butter
- 12 oz mushrooms, sliced
- 1/2 medium onion, finely chopped
- 2 cups mozzarella cheese, shredded
- herbs, optional
sauce mixture-
- 1/2 cup mayo
- 1/3 cup half and half
- 2 garlic cloves, minced
- 3 Tbsp grated parmesan cheese
- salt & pepper
Instructions
- Grate zucchini and lightly season with salt, mix. Set aside until needed.
- Slice chicken into thin strips (strands) and season with salt and pepper to taste.
- Lay the chicken strips into a casserole dish.
- Squeeze any excess juice from the zucchini. Spread zucchini over the chicken strips.
- Slice tomatoes. Evenly distribute over the zucchini.
- Slice mushrooms and saute with the finely chopped onions and butter. Spread over top of the tomatoes.
- Whisk together the ingredients together for the sauce.
- Pour over the mushrooms and evenly spread.
- Top with the shredded cheese.
- Cover the baking dish with foil.
- Bake in a preheated oven to 400°F for about 45 minutes and bake another 8-10 minutes, until cheese turns golden.
Notes
Note: If you don't want it as a casserole but rather individual chicken, once you slice the chicken breast don't cut it into strips. Load the ingredients the same way, as listed and bake the same way. You will have individual pieces:). For the picky eaters you can just leave their just chicken and cheese or add few bacon strips :)