I love making bakes and/or casseroles because they're simple and usually make enough food to feed me or my family for at least two days. Lately I've been having fun trying to come up with recipes for bakes or casseroles that have a balance of both meat and vegetables and that aren't drowned in seasonings or oil. This recipe is one of the answers I came up with featuring some of the easiest vegetables to prepare along with a light sprinkling of cheese mixed in. Its a simple, light, and filling summer vegetable and chicken dish that is sure to keep you and whoever you're cooking for satisfied.
(Above: version without the cheese and with brown rice)
Ingredients:
-1 cup chopped boneless skinless chicken breasts
-2 chopped zucchini
-2 chopped yellow squash
-1 cup chopped baby bella mushrooms or portabella mushrooms
-1/2 cup chopped yellow or red onions
-1 cup cooked long grain brown rice (opt)
-1 cup cooked medium shell pasta or macaroni (opt)
-1 cup freshly grated mozzarella or Monterey jack cheese
-2 tbs. olive oil
-3 tbs. melted butter or margarine
-1 tsp. McCormick Rotisserie Chicken Seasoning
-2 tbs. minced garlic
-2 tbs. lemon juice
-1/2 tsp. Italian seasoning
-Lawry's Garlic Salt with Parsley or garlic salt to taste
-black pepper to taste
Note: If you're not making this dish with pasta or rice, skip straight to mixing the chicken, vegetables, and cheese step. This dish is delicious without the rice/or pasta also!
Steps:
Cook rice or pasta. Mix chicken, vegetables, and all seasonings together in a bowl. In a baking dish, evenly spread the rice or pasta before adding the chicken and vegetables mix. Mix in the cheese. Bake on 350 degrees for 25 minutes. Bake on BROIl for 10 minutes or until the cheese has browned a bit and serve. Enjoy!
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