Of course, you can eat casseroles all year long, but they hold a special spot in our hearts when the crisp days of fall roll around. A longtime staple in North America’s cuisine, these baked concoctions appear at family reunions, holiday gatherings, potlucks, and more.
In terms of comfort food, casseroles are high on the list of our favorite autumn dishes. Double points if they have a good amount of cheese, and triple points if they also contain veggies. There are plenty more reasons to love them. They’re hearty, super-easy to prepare, the perfect dish for freezing and keeping in stock as well as being adjustable to whatever size you need.
This chicken zucchini bake is a great combination of cheesy chicken and vegetables that can be baked individually or as one casserole.
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- 250 gm boneless/skinless chicken thighs
- 100 gm fresh mushrooms, sliced
- 1 medium zucchini, julienned
- 2 cloves garlic, minced
- 4 green onion, sliced, DIVIDED plus more for garnish
- 2 Tbsp butter,
- salt & pepper to taste
- 240 gm Italian cheese blend, shredded
- 1/2 cup sour cream
- 2 eggs, beaten
- 1 Tbsp Italian seasoning
- 1/2 tsp red pepper flakes, optional
Ingredients
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- Preheat oven to 375 F.
- Slice chicken into thin strips.
- Slice green onions & mushrooms. Mince garlic & julienne zucchini. Melt butter in a large saucepan over medium heat.
- Add the chicken, mushrooms, zucchini, garlic, half of the green onions & salt & pepper to the saucepan. Cook & stir often, until tender, about 5 minutes. Drain in a colander.
- In a bowl, mix together the cheese, sour cream, remaining green onions, beaten eggs, Italian seasoning & red pepper flakes until well combined.
- Stir in the chicken/ veg mixture until well coated.
- Spray two individual baking dishes (or an 8 x 8-inch baking pan) with non-stick spray.
- Pour the chicken/cheese mixture into the two dishes, divided evenly.
- Bake 30-35 minutes.
- Allow to cool 5 minutes. Top with sliced green onions for garnish if you wish & serve.