October 16, 2014

Chicken Zucchini Casserole

In an effort to eat a more low-carb diet, I have been trying out lots of new recipes and using vegetables that I haven't used much in the past.  This summer I used a lot of zucchini and yellow squash.  This recipe began, from one I found on Pinterest, as a side dish.  After I'd made (and tweaked) it a couple of times, I decided I wanted to add chicken to it to create a one-dish meal.  One-dish meals are a love of mine!  So, if you want to serve it as a side, you can totally leave out the chicken!  And you can use a combination of zucchini and yellow squash, or just one.  I had zucchini on hand when I made last night.  Here's the recipe:

Ingredients:
  • 2 zucchini (or squash), cut lengthwise into quarters, and cut into wedges about 1/2" thick
  • 1 stalk celery, diced
  • 2 carrots, peeled and diced
  • 1/2 white or yellow onion, diced
  • 1 clove garlic, minced
  • 4 Tbsp. butter, separated
  • 2 boneless skinless chicken breasts or thighs, cooked and cubed
  • 1 egg
  • 1/2 c. sour cream
  • 1/2 c. shredded cheese + extra for topping (I used a combo of monterey jack and cheddar)
  • 1/2-1 c. ritz cracker crumbs
  • salt & pepper to taste
  • hot sauce to taste
Directions:
  • Chop, dice, mince all ingredients.
  • Bring pot of water to a boil and add zucchini, celery, and carrots.  Return to boil, then reduce heat, add lid, and simmer for 20 minutes or until veggies are soft.
  • Meanwhile, melt 2 Tbsp. butter in a skillet and add onion.  Cook until translucent, then add garlic for a couple minutes.  Empty skillet into large bowl.
  • Melt 2 more Tbsp butter in the same skillet and add ritz cracker crumbs.  Cook for just a minute or so until crumbs are golden.  Remove from heat and save for topping.
  • In the large bowl with onions and garlic, add chicken, egg, sour cream, cheese, salt & pepper, and hot sauce and stir to combine.
  • When zucchini mixture is finished cooking, drain and add to the bowl. 
  • Spoon mixture into an 8x8 baking dish. 
  • Top with more shredded cheese (to your liking - my liking is LOTS), and ritz cracker crumbs.
  • Bake at 350 for 20-30 minutes, until hot and bubbly. 
Here's the one I made last night, after I had already cut into it.  :)

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