Shelly's Italian Chicken Casserole
2 skinless, boneless Chicken Breasts, cut in 1" pieces
1 Yellow Onion, diced
3 Green Onions, diced
4-6 Mushrooms, sliced
3-4 small Yellow Squash, chopped (Zucchini would be great too)
2 cloves Garlic, crushed
3 Artichoke Hearts, packed in water, drained & chopped
2 Tablespoon Sun Dried Tomatoes, packed in oil, drained & chopped
2 Tablespoons Storebought Pesto Sauce
1 (10.5 oz.) can Cream of Chicken Soup, unconstituted
2 Tablespoons Parmesan Cheese, grated
1/2 teaspoon Oregano
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/4 cup Mozzarella, grated
Olive Oil for sauteing
Saute chicken till golden. Remove from pan and set aside. Saute onions, mushrooms & squash till golden. Add garlic cook 1 minute more. Add remaining ingredients (except mozzarella) and the chicken back to the pan and mix till well combined. Pour into Pyrex casserole dish. Top with Mozzarella Cheese.
Bake at 350 for 30 minutes.
More Eggface 'cause that's how I roll Casseroles:
Shelly's Philly Cheese Steak Casserole
Shelly's Chicken Carbonara Casserole
Shelly's Zucchini Roll-ups (aka Pasta-less Manicotti)
Shelly's Grilled Veggie Lasagna
Shelly's Basil Primavera Casserole
Shelly's Mediterranean Baked Shrimp
Shelly's Double Dip Chicken Casserole
Shelly's Chicken Dijon Casserole
Shelly's Chicken Cordon Bleu Casserole
Shelly's Mexican Beef & Bean Bake
Want more... just type casserole in the Eggface Search Engine <-- under my Before & After pictures.
