Chicken Zucchini Casserole

Photo © Credit Brie Goldman

Recipe From

Eating Well

Prep Time

30 minutes

Cooking Time

55 minutes

Total Time

1 hour, 25 minutes

Serves

8

Ingredients

3 Tbsp. butter, divided
2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
2 large zucchini, cut into 1/2 in pieces
1 large red bell pepper, chopped
1/3 cup all-purpose flour
1 cup no-salt-added chicken broth
1 cup whole milk
3 oz. reduced-fat cream cheese
1 1/4 cups shredded part-skim mozzarella cheese, divided
3/4 tsp. ground pepper
1/2 tsp. salt

Instructions

Preheat oven to 400 degrees F. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken to the pan; cook, stirring occasionally, until well browned, about 8 minutes. Transfer the chicken to a medium bowl. Add zucchini and bell pepper to the pan; cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Transfer the zucchini mixture to the bowl with the chicken.
Add the remaining 2 tablespoons butter to the pan. Stir in flour; cook, stirring constantly, until the flour starts to brown, about 1 minute. Add broth and milk; bring to a boil, whisking often. Remove from heat and add cream cheese and 3/4 cup mozzarella; stir until melted. Stir in pepper and salt. Drain liquid from the chicken and vegetable mixture; stir the chicken and vegetables into the cheese sauce. Transfer to a 2-quart baking dish. Place the dish on a foil-lined baking sheet; sprinkle the casserole with the remaining 1/2 cup cheese.
Bake until the top is browned and the edges are bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.

Nutrition

Per Serving (1 cup): 307 calories; protein 33.6g; carbohydrates 11.1g; dietary fiber 1.2g; sugars 4.9g; fat 13.8g; saturated fat 6.9g; cholesterol 114.3mg; vitamin a iu 1050.1IU; vitamin c 33.5mg; folate 60.1mcg; calcium 196mg; iron 1.1mg; magnesium 58.4mg; potassium 747.8mg; sodium 388.7mg.

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