Baked chicken and zucchini casserole is low-carb, extra creamy, and full of good veggies.
3 tablespoons butter; divided
2 pounds of boneless chicken breasts; cut into 1 inch strips
2 large zucchini; cut into 1/2 inch pieces
1 large red bell pepper; chopped
1/3 cup all-purpose flour
1 cup low sodium chicken broth
1 cup milk
3 ounces low-fat cream cheese
1 1/4 cup shredded part-skim mozzarella cheese; divided
3/4 teaspoon ground black pepper
1/2 teaspoon salt
Crunchy/ fried onions optional
Directions Preheat oven to 400°
Using a large skillet on medium/high heat, melt 1 tablespoon of butter. Add chicken to melted butter and cook until well browned on both sides (about 8 minutes). Once cooked, set chicken aside in a medium-sized bowl.
Add zucchini and bell pepper to skillet, stir occasionally so they don’t burn. Cook vegetables until they are soft; about 4 minutes. Once the vegetables are softened transfer to bowl with chicken.
Add last 2 tablespoons of butter to skillet and melt. Add flour, stirring constantly until it started to brown; about 1 minute.
Add chicken broth & milk to skillet and bring to a boil; whisk mixture often to prevent flour from clumping or burning.
Once the flour mixture starts to boil, remove from heat and add cream cheese and 3/4 cup of mozzarella. Stir until melted.
Drain any liquid from the chicken & veggies then add to skillet and add salt and pepper. Stir everything together until well-combined.
Transfer to a prepared 9×13 casserole dish & sprinkle remaing 1/2 cup of cheese over top.
Add crunchy onions to top of casserole
Bake 20-25 minutes. Let rest for 10 minutes before serving.
This recipe is super easy and gives the impression that your corn was made on the grill.
I typically make this recipe using 12 ears of corn but really you can make however many you’d like. We just have a big family & we all LOVE corn on the cob!
Preheat oven to 450
Ingredients – Ears of corn, husked & cleaned – Stick of butter, softened – Seasonings; I like salt & pepper but sometimes we add a sprinkle of garlic powder or seasoned salt to mix things up.
Directions – Butter each ear of corn liberally. – Next, take your chosen seasonings & sprinkle a little onto each ear. Make sure to get all sides! – Place your prepared corn on a cookie sheet and bake for 30 minutes turning halfway through.
That’s it! It is easy and turns out awesome! What’s great is that this method allows you to make several trays of corn at one time & while they’re in the oven you can prepare the rest of your meal. I find this comes in handy especially when we are hosting picnics!
Let us know in the comments what you thought & if you tried any fun seasonings!
Broccoli cheddar soup is my absolute favorite soup option so when I put together this recipe I was looking for something that would be easy to make but also definitely satisfy my love of broccoli cheddar. This soup is thick, creamy, and full of delicious cheese & broccoli flavors.
1 whole stick butter (1/2 cup)
1 Tbs onion powder
1/3 cup flour
4 cups whole milk
2 cups half-and-half
4 heads broccoli- cut into florets (you can also use frozen broccoli if that is easier)
4 cups grated sharp cheddar cheese (you can also use mild cheddar, cheddar jack, etc)
1/4 tsp salt
1 tsp ground black pepper
1/2 – 1 cup chicken broth (veggie works okay too)
Melt butter in large pot over medium heat; add onion powder. Mix well & allow to become a golden brown.
Add flour to butter/onion mixture. Stir well & allow to thicken (no more than 1 minute).
Pour in milk & half-and-half, a pinch of nutmeg (if desired), salt, and pepper. Stir to combine & add broccoli in.
Cover pot, reduce heat to low & allow to simmer for 30 minutes.
Stir in 3-4 cups of cheese until melted.
Add in chicken broth starting with 1/2 a cup at first until you get the soup thickness you desire.
Using a blender, immersion blender, or potato masher break up the broccoli into smaller bite sized pieces or until puree’d (smooth & creamy).
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