Chicken and Zucchini Casserole
Ingredients:
- 3 Tbsp. butter, divided
- 2 lbs. boneless, skinless chicken breast, cut into 1-inch pieces
- 2 large zucchini, cut into ½-inch pieces
- 1 large red bell pepper, chopped
- 4 cloves garlic, minced
- 1 tsp. Italian seasoning
- ¼ cup all-purpose flour
- ¾ cup chicken broth
- ¾ cup milk
- 3 oz. chive-and-onion cream cheese
- 1¼ cups shredded mozzarella cheese, divided
- ¾ tsp. ground pepper
- ½ tsp. salt
Directions:
- Preheat the oven to 400 F.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken pieces; cook, stirring occasionally, until well browned, 8 to 10 minutes. Transfer the chicken to a medium bowl.
- Add zucchini pieces, chopped bell pepper, minced garlic and 1 teaspoon Italian seasoning to the pan; cook, stirring occasionally, until the vegetables start to soften, 4 to 6 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 ¾ cup mozzarella; stir until melted. Stir in salt and pepper.
- Thoroughly drain liquid from the chicken and vegetable mixture; stir the chicken mixture 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 ½ cup mozzarella.
- Bake until the top is browned and the edges are bubbly, 18 to 20 minutes.
- Let stand for 10 minutes before serving.
