How to make baked chicken and garden vegetable casserole
Make Baked Chicken and Garden Vegetable Casserole
20
STEPS
INGREDIENTS
Preheat oven to 350*
Wash basil, zucchini, golden squash, and tomatoes
Add a small amount of olive oil to a pan and wipe around pan.
Carefully using cutting board and knife cut the golden nugget squash into thin slices.
Carefully using cutting board,knife, and cutting tool cut the potatoes into thin slices.
Carefully using cutting board and knife cut the onion into thin slices.
Carefully using cutting board and knife cut the zucchini into thin slices.
Carefully using cutting board and knife cut the tomato into thin slices.
Carefully using cutting board and knife chop the basil into fine pieces.
Layer the vegetables in a casserole dish. Make sure to alternate the vegetables.
Season vegetables with salt, pepper, basil, and parsley.
Top casserole with mozzarella cheese.
Season chicken with pepper, garlic salt, and onion flakes. Make sure to season both sides.
Place chicken in oven for 15 minutes or until chicken is cooked all the way through.
Place aluminum foil over veggies and bake in oven for 20 minutes.
- 4 chicken breasts
- Seasoning: pepper, garlic salt, onion flakes
- Vegetable casserole:
- 1/2 zucchini
- 1/2 onion
- 2 tomatoes
- 2 garlic cloves
- 1 small golden nugget squash
- 1 1/2 cup mozzarella cheese
- Salt & pepper
- 2 tsp parsley
- 2 tablespoons fresh basil
The Trellis Center
The Trellis Center is a non-profit agricultural based vocation and life skill center for young adults with autism and other disabilities.
Ellensburg, Washington
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