QandAs: Food

Chicken and Vegetable Casseroles

1 1/2 c Zucchini, cut in 1/4" slices

1 x Small Onion *

1 x Sm Tomato, cut in thin wedge

2 T Sliced pitted ripe Olives

2 T Snipped Parsley

1 T Snipped fresh Basil **

1/8 t Garlic powder

2 x Med Chicken Breast hlves ***

1 t Margarine

* thinly sliced and separated into rings ** or 1 t dried basil, crushed *** 2 med (6 oz total) boned skinless chicken breast halves Halve large slices of zucchini. In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic powder. Divide evenly between 2 individual casseroles or au gratin dishes. Top with a chicken breast half. Dot with margarine. Sprinkle chicken breast halves with 1/8 t salt and 1/8 t pepper. Bake, covered, in a 350 deg F. oven about 40 minutes or till chicken is no longer pink. Per serving: 200 calories, 28 g protein, 7 g carbohydrates, 6 g fat, 72 mg cholesterol, 295 mg sodium, 635 mg potassium.

You now know how to make Chicken and Vegetable Casseroles! Be sure to comment on this recipe below.