chicken-zucchini bake
(2 ratings)
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I can't remember where I got this recipe. But, it became one of our favorite summer Main Dishes. I know it is another recipe that I have had for a long time. Tweaked slightly. My husband & I love it!
(2 ratings)
yield
4 -6
prep time
35 Min
cook time
25 Min
method
Bake
Ingredients For chicken-zucchini bake
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1 cancream of chicken soup, fat-free
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1/8 tspnutmeg
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2 Tbspmilk
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1 cplus 2 tbs. baking mix
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1/4 cgrated parmesan cheese
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1egg
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2 mdzucchini
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2 ccut-up chicken, that has already been cooked
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1/4 clight butter, melted
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1 tspdried parsley
How To Make chicken-zucchini bake
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1In a small bowl, empty the can of cream of chicken soup, undiluted, into a small bowl. Stir in the nutmeg. Add the 2 Tbs. milk, and stir to blend with soup. Put in refrigerator.
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2In a medium bowl, combine baking mix, Parmesan cheese, and egg, until mixed together well and crumbly. Put in refrigerator.
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3Wash zucchini; do not peel. Slice zucchini into 1/4 in. thick slices. Cook in microwave, until mostly cooked. Take out and let cool, until you are able to handle.
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4Preheat oven to 350 degrees. Spray a 9 x 13 in. baking dish with cooking spray or grease.
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5Put all of the zucchini on bottom of baking dish. Top with cut-up chicken. Get soup mixture and baking mix/egg mixture out of refrigerator. Spread soup mixture over chicken. Sprinkle the baking mix/egg mixture over the soup mixture.
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6Sprinkle with dried parsley. Melt light butter, and drizzle over the top.
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7Bake in preheated oven for 25-30 minutes, until golden brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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