chicken casserole recipes

With layers of shredded chicken, zucchini noodle sheets, and a simple homemade sauce, Chicken Zucchini Casserole combines comfort and health. This will become a go-to dish for weeknight dinner because it is so full of veggies, fiber, and protein.

Ingredients: 

1. 2 lbs zucchini cut lengthwise into 1/8″ thick slices
2. 1 lb chicken thighs or breasts boneless & skinless
3. 28 oz tomato sauce low sodium
4. 3 tsp taco seasoning low sodium, divided
5. 1 tbsp jalapeno minced
6. 2 tsp maple syrup or honey
7. 1 tsp cumin ground
8. 1 tsp garlic powder
9. 1/4 tsp salt + more for zucchini
10. 1/4 tsp ground black pepper
11. 1 tsp oil for frying
12. 1/4 cup quinoa uncooked
13. 1 1/2 cups (7 oz) any hard cheese shredded

Instructions:

Step:No:01

Sliced zucchini should be arranged in a single layer in a 9 by 13 baking dish. Sprinkle with salt, then repeat with the remaining zucchini. Put away for half an hour. Zucchini will lose moisture when exposed to salt, leaving the chicken and zucchini casserole less watery.

Step:No:02

Using tongs, toss the chicken to coat it after adding 1 tsp of taco seasoning. Heat up a big skillet to medium, coat it with oil, then add the chicken. Cook until white edges form, about 5 minutes; flip and continue cooking until well done, another 5 minutes. Move to a chopping board, then use two forks to shred. Put aside.

Step:No:03

Mix together the tomato sauce, jalapeño, maple syrup, cumin, garlic powder, salt, and pepper in a medium-sized bowl. Set aside after stirring.

Step:No:04

Set oven temperature to 375°F. Using paper towels, pat dry each layer of zucchini before moving it to a different dish (plate). As much as possible, you want to absorb moisture in between each layer of zucchini.

Step:No:05

After thoroughly cleaning the baking dish, add a few teaspoons of the tomato sauce mixture and then top with the quinoa, which aids in absorbing liquids. Arrange the sliced zucchini in a single layer by slightly overlapping them. Place one-third of the shredded chicken on top, followed by one-third of the tomato sauce and a little amount of cheese (save slightly more than half). Continue until you run out of ingredients, ending with a layer of zucchini, some tomato sauce, and the last of the cheese.

Step:No:06

Bake for 30 minutes with a silicone lid or covered with aluminum foil, then uncover and continue baking for an additional 20 minutes. After 20 minutes, let it stand before slicing. Serve hot, sliced into eight pieces.

more details for recipes:https://ifoodreal.com/chicken-zucchini-casserole/