Shelly's Basil Primavera Casserole
1 cup Chicken, boneless, skinless breasts diced 1" cubes
1 yellow Onion, diced
3 green Onions, diced
4-5 fresh Mushrooms, sliced
2 cloves Garlic, diced
3-4 baby Zucchinis, sliced
1 Tablespoon Fresh Basil, chopped
2 Tablespoons Store bought Pesto Sauce
1 teaspoon Kosher Salt
a few twists of Black Pepper
1 - 13.75 oz can Artichoke Hearts, non marinated, diced
1/4 cup Parmesan, grated
2 Tablespoons Flour
1 Tablespoon Butter
1 cup Chicken Broth
1/4 cup Shredded Italian 4 Cheese Blend
Oil/butter for sauteing
Saute chicken till golden. Set aside. Saute onions and mushrooms till golden. Add garlic and cook 1 minute. Add zucchini, turn to low heat and cover for 5 minutes. Stirring once or twice. Add artichoke hearts, seasonings, parmesan and chicken and stir to combine.
Make a well add butter and flour and cook for 1 minute. Add broth. When thickened and bubbly pour into a Pyrex casserole dish. Top with shredded cheese. Bake at 350 degrees for 25-30 minutes until golden.Who needs pasta?! More Eggface pasta-less alternatives:
Shelly's Grilled Veggie Lasagna
Shelly's Pesto Chicken and Veggies
Shelly's Chicken Cacciatore with Beans
Shelly's Poppy Seed Chicken Casserole
