Healthier Chicken and Zucchini Noodle Casserole.
"*You can use whatever bread you have on hand, but just make sure the bread covers the bottom of your baking dish. I have used beer, brioche and crusty whole grain breads with success! **If you have leftover cooked chicken on hand, you may sub 1/2 cup shredded or diced chicken for the raw chicken. ***Personally, I love the noodles in the dish, but if you want to keep this a bit lighter you can leave them out. I used egg fettuccine noodles. ****Traditionally, my grandma used to top with with crushed potato chips, but I prefer mixing my chips with half cornflakes OR I also love using half Ritz cracks and half cornflakes!..."
INGREDIENTS
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3 cups grated zucchini (about 3 medium zucchini's)
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salt
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6-8 thick slices whole grain bread*
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3/4 pound boneless, skinless, chicken tenders, diced**
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1/2 of a small onion, grated
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2 cloves garlic, minced or grated
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1 carrot, grated
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1/2 pound (about 4-6 ounces) dry egg noodles (optional)***
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1 teaspoon dried thyme
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2 teaspoons dried parsley
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1/2 teaspoon cayenne pepper
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salt + pepper, taste
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1 cup gouda cheese, shredded
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3 1/2 cups chicken broth
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1/2 cup dry white wine (or more chicken broth)
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1 cup plain greek yogurt
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6 tablespoons butter, melted
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2 eggs
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1 1/2 cups crushed cornflakes. Can sub potato chips, Ritz Crackers or even use a mix of all three****
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