Baked Chicken Zucchini Tomato Casserole Recipes

BAKED CHICKEN ZUCCHINI TOMATO CASSEROLE

Steps:

• Grease a 13 x 9 baking casserole pan.
• Mix the ricotta in a bowl with the egg, salt pepper to taste adding 2 tablespoons freshly chopped Italian parsley. Set aside.
• Slice the zucchini and blot dry with paper towels
• Chop the tomatoes and place them in a bowl.
• Cut the boneless chicken into 1/2 inch thick filets or rounds.
• Shake into the flour mixture.
• Saute on both sides for around 3 minutes on medium-high heat.
• Start with a zucchini slice on the bottom of the grease prepared pan.
• Add dollops of ricotta on top, then the chopped tomatoes, and sprinkle tomatoes with minced garlic.
• Place the sauteed chicken on top.
• Sprinkle with both kinds of cheese and fresh chopped basil.
• Pour around 1/2 cup wine on the bottom of the casserole dish.
• Bake at 350 degrees for around 20 - 25 minutes or when zucchini is softened (depending on thickness, it's usually perfect at 25 minutes).
• For Slow Cooker Instructions:
• Saute the chicken on both sides. Drain.
• Oil spray the slow cooker.
• Pour the wine on the bottom.
• Layer the zucchini, ricotta, tomatoes, garlic, herbs, and spices.
• Top with chicken and mozzarella.
• Set the slow cooker to high for 2 hours checking at 1 1/2 hours for the softness of zucchini.
• Cook it longer if necessary.

CHICKEN ZUCCHINI CASSEROLE

Steps:

• In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

TOMATO ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
• In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
• Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
• Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
• Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

BAKED CHICKEN AND ZUCCHINI

Steps:

• In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large shallow dish. Dip chicken into egg mixture, then place in crumbs and turn to coat. , In a large skillet, cook chicken in 2 tablespoons oil until golden brown, 2-3 minutes on each side; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13x9-in. baking dish. , Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken. Cover and bake at 400° until a thermometer reads 170°, about 25 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, about 10 minutes longer.

BAKED CHICKEN AND ZUCCHINI

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
• Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.
• Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
• Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.

TOMATO ZUCCHINI CASSEROLE

Steps:

• In a bowl, combine the first seven ingredients; set aside. In a large skillet, saute zucchini in 1 tablespoon of butter until crisp-tender, about 5 minutes; drain. Arrange the zucchini in a greased 8-in. square baking dish; sprinkle with half of the cheese mixture. Top with tomatoes and remaining cheese mixture., In a saucepan, saute onion in remaining butter until tender; add bread crumbs and toss to combine. Sprinkle over top. Bake, uncovered, at 375° for 20-25 minutes or until vegetables are tender.

CREAMY BAKED TOMATO-CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Mist a 2 1/2-quart baking dish with cooking spray.
• Place chicken in a large bowl. Season with lemon-pepper, onion powder, garlic powder, salt, and pepper.
• Heat butter in a skillet over medium-high heat; add chicken and pan-fry, stirring as needed, until browned and no longer pink in the centers, about 10 minutes.
• While chicken cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Transfer chicken to a clean mixing bowl with drained pasta. Add tomatoes, both cans of condensed soup, peas, cauliflower and broccoli, basil, parsley, and oregano. Mix until combined. Transfer to the prepared baking dish.
• Bake in the preheated oven until bubbly and browned, about 42 minutes.