Squash and Chicken Casserole
10 slices whole wheat bread
olive oil spray
1 medium yellow onion
2 medium yellow squashes, thinly sliced
2 medium green squashes, thinly sliced
2 cloves garlic, minced (optional…J doesn’t like garlic :/)
3-4 boneless, skinless chicken breasts, small cubes cut
1 C 2% mozzarella cheese
2 tsp Italian seasoning (oregano, etc)
sea salt and ground pepper to taste
Cut bread into small cubes, spread on cookie sheet and let air dry overnight or toss in oven at 350 for 10 minutes. Preheat oven to 350F. Heat large skillet over high heat for 1 min, reduce to medium, mist with olive oil, and add onion. Saute till caramelized, add squash and garlic. Mist with more oil if needed. Saute until cooked.
Remove veggies from pan and set aside in bowl. Add a touch more oil to pan and add chicken cubes. Cook until golden brown on each side (about 2-3 minutes total).
In large bowl mix veggies, chicken, and bread cubes. Add cheese and seasonings.
Pour into casserole dish (probably about 8 cupper) Bake for 15minutes or until heated through and cheese is melted and gooey. Optional: place under broiled for 2.2 secs to brown top a bit more. DO NOT BURN! Eat and enjoy! or freeze…cover with plastic wrap and then aluminium foil. Easy dinner for another night!
serves about 8, 1 cup serving size
Nutrition: calories 180, fat 4g, fiber 4g, protein 15g
A Winter Wonderland in our backyard
the ornaments can barely hold on!
My friend Abby and I cooking away (vegetable bisque found in soup under labels)
Until next time…
look good, feel good, do good