Chicken Zucchini Casserole
(updated on Feb 18, 2009)
This delicious one-pan dish is a good way to use up leftover rice or mashed potatoes.
3 lbs chicken fryer pieces
2 onions, sliced
2 Ontario greenhouse tomatoes, chopped
1 Ontario greenhouse sweet pepper, chopped coarsely
4 small zucchini, sliced
1 tbsp olive oil
1 tbsp garlic powder
1 tsp oregano
¼ tsp chili powder
Salt & pepper to taste
Heat the oil in a frying pan over medium high heat. Add the chicken and brown. Remove chicken and set aside. Add the onions to the frying pan and cook for 2-3 minutes until soft. Add the tomatoes, sweet pepper and zucchini. Lower the heat to medium, cover and simmer for 5 minutes.
Add the chicken back to the frying pan and add seasonings. Cover and simmer for 35-40 minutes.
Serve with rice or mashed potatoes.
3 lbs chicken fryer pieces
2 onions, sliced
2 Ontario greenhouse tomatoes, chopped
1 Ontario greenhouse sweet pepper, chopped coarsely
4 small zucchini, sliced
1 tbsp olive oil
1 tbsp garlic powder
1 tsp oregano
¼ tsp chili powder
Salt & pepper to taste
Heat the oil in a frying pan over medium high heat. Add the chicken and brown. Remove chicken and set aside. Add the onions to the frying pan and cook for 2-3 minutes until soft. Add the tomatoes, sweet pepper and zucchini. Lower the heat to medium, cover and simmer for 5 minutes.
Add the chicken back to the frying pan and add seasonings. Cover and simmer for 35-40 minutes.
Serve with rice or mashed potatoes.
