Zucchini and Chicken Casserole |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A cheesy zucchini and chicken casserole with a tangy sauce. Ingredients:
6 chicken breasts, cooked and diced |
2 cups shredded zucchini |
2 cans cream of chicken soup |
3/4 cup milk |
3/4 cup miracle whip, not mayo |
1 cup shredded cheddar cheese |
2 -3 tablespoons lemon juice |
3/4 cup breadcrumbs |
1/4 lb butter |
Directions:
1. Spray a casserole dish with non-stick spray.
2. Cover the bottom of the casserole dish evenly with the grated zucchini.
3. Cover the zucchini with the chicken pieces.
4. In a mixing bowl combine the soup, milk, Miracle Whip, lemon juice and cheese.
5. Pour this mixture over the chicken.
6. Melt the butter and stir in the bread crumbs.
7. Sprinkle this over the top of the casserole.
8. Bake at 350 degrees for 25 minutes or until the bread crumbs are toasted and the liquid is bubbling.
9. This is a family favorite of ours.
10. I used to use brocolli instead of the zucchini.
11. We had a huge zucchini crop and I tried it with the grated zucchini.
12. It was so yummy.
13. For once, all the left overs were eaten the next day!
14. Enjoy!
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