Chicken-zucchini Bake Recipe

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Chicken-Zucchini Bake

Sharon Colyer

By
@Cmom02

I can't remember where I got this recipe. But, it became one of our favorite summer Main Dishes. I know it is another recipe that I have had for a long time. Tweaked slightly. My husband & I love it!


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Comments:

Serves:

4-6

Prep:

35 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 can(s)
cream of chicken soup, fat-free
1/8 tsp
nutmeg
2 Tbsp
milk
1 c
plus 2 tbs. baking mix
1/4 c
grated parmesan cheese
1
egg
2 medium
zucchini
2 c
cut-up chicken, that has already been cooked
1/4 c
light butter, melted
1 tsp
dried parsley

Directions Step-By-Step

1
In a small bowl, empty the can of cream of chicken soup, undiluted, into a small bowl. Stir in the nutmeg. Add the 2 Tbs. milk, and stir to blend with soup. Put in refrigerator.
2
In a medium bowl, combine baking mix, Parmesan cheese, and egg, until mixed together well and crumbly. Put in refrigerator.
3
Wash zucchini; do not peel. Slice zucchini into 1/4 in. thick slices. Cook in microwave, until mostly cooked. Take out and let cool, until you are able to handle.
4
Preheat oven to 350 degrees. Spray a 9 x 13 in. baking dish with cooking spray or grease.
5
Put all of the zucchini on bottom of baking dish. Top with cut-up chicken. Get soup mixture and baking mix/egg mixture out of refrigerator. Spread soup mixture over chicken. Sprinkle the baking mix/egg mixture over the soup mixture.
6
Sprinkle with dried parsley. Melt light butter, and drizzle over the top.
7
Bake in preheated oven for 25-30 minutes, until golden brown.

About this Recipe

Course/Dish: Chicken, Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy