Shelly's Double Dip Chicken Casserole
2 Boneless, Skinless Breasts, sliced into strips
1 Yellow Onion, diced
3 Green Onions, diced
4-5 Crimini Mushrooms, sliced
2 cloves garlic, diced
3 cups Zucchini, sliced
1 (8.8 oz.) package of Trader Joe's frozen (or TGIF's) Artichoke & Spinach Dip, nuked till softened
1/2 cup Salsa
Kosher Salt to taste
a few twists of Black Pepper
1/4 cup of Shredded Italian Cheese Blend
Butter
Olive Oil
For marinade: 1/4 cup Italian Dressing
Marinate chicken in Italian dressing for at least 4 hours in refrigerator. Drain chicken from marinade but do not rinse. Discard marinade. Saute chicken strips till golden. Remove from pan. Saute the onions till slightly golden in a touch of butter and olive oil. Add mushrooms, zucchini, garlic and steam saute till fork tender. Add chicken back to pan. Add artichoke spinach dip, salsa, salt and pepper and stir till coated. Pour into a 6x8 pyrex casserole dish and top with shredded cheese. Bake at 350 for 30 minutes till golden and bubbly.
I heart casseroles. Meat, veggies, something gooey to hold it all together with cheese sprinkled over the top and baked to bubbling yumminess. How can you go wrong? Ohhh stuck up foodies say they aren't hip or cool... yeah whatever. I say they are old school and nostalgic. Oh and they are best when served out of vintage pyrex which I have been collecting. Cottage Living magazine did a cool spread on it a few months back. Check it out...
More Eggface Casseroles:
Shelly's Mexican Lasagna
Shelly's Summer Squash Casserole
Shelly's Poppy Seed Chicken Casserole
Shelly's Cheesy Chicken & Veggie Bake
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