Search
by Ingredient

Chicken & Vegetable Casseroles

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by dedeeats

YIELD

2 servings

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

1 ½ 355
CUPS ML ZUCCHINI
cut in 1/4" slices
1 1
SMALL SMALL ONIONS
thinly sliced and separated into rings
1 1
SMALL SMALL TOMATOES
cut in thin wedge
2 3E+1
TABLESPOONS ML OLIVES
pitted, ripe, sliced *
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
snipped
1 15
TABLESPOON ML BASIL
fresh, snipped, or 1 t dried basil, crushed
0.6
TEASPOON ML GARLIC POWDER
2 2
1 5
TEASPOON ML MARGARINE

Directions

Halve large slices of zucchini.

In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic powder.

Divide evenly between 2 individual casseroles or au gratin dishes.

Top with a chicken breast half.

Dot with margarine. Sprinkle chicken breast halves with ⅛ tsalt and ⅛ teaspoon pepper.

Bake, covered, in a 350℉. oven about 40 minutes or until chicken is no longer pink.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 53 38% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 39mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 4g
Vitamin A 20% Vitamin C 45%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 
More health news

Email this recipe