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.
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