Cheesy Chicken And Vegetables

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 onion, minced
• 2 celery ribs, minced
• 1 cup mushroom, sliced
• 1 chinese eggplant, sliced into small pieces
• 1 zucchini, sliced into small pieces
• 1 1/2 cups cooked chicken breasts
• 1 teaspoon italian seasoning
• 2 teaspoons minced garlic
• 4 tablespoons olive oil, divided
• 1 1/2 cups chopped tomatoes
• salt and pepper
• 2 cups shredded cheddar cheese

Recipe

• 1 cut bell peppers in half and remove seeds and interior membranes.
• 2 under broiler or open gas flame, char skin of bell peppers.
• 3 put in plastic bag for a few minutes, then peel off skin.
• 4 cut peppers in to small pieces.
• 5 heat 2 tbsp olive oil in a wok or large fry pan.
• 6 add 1 tsp italian seasoning and minced onion and celery.
• 7 in about one minute, add mushrooms.
• 8 saute until onions are soft and mushrooms start to color.
• 9 remove to a large bowl.
• 10 heat the remaining 2 tbsp olive oil and when hot add eggplant and zucchini.
• 11 saute until vegetables start to color, about 4 – 5 minutes.
• 12 add 2 tbsp water and continue to cook until vegetables are soft.
• 13 combine all vegetables including tomatoes and mix well.
• 14 add the sliced cooked chicken and salt and pepper and mix again.
• 15 turn out into 2 greased pans and top with cheese.
• 16 bake at 375°f until cheese is bubbly and starts to brown, about 20 – 30 minutes.
• 17 half of the casserole can be frozen before baking, and baked later.