Wine Country Chicken Casserole

My Friday ritual is to clean out the veggie bin in preparation for the Saturday morning Farmer's Market finds. Had few zucchini and a bell pepper to use up. The result was a super yummy casserole perfect for a chilly evening. Very Chicken Marsala-ish if you have tried my version of that. I served it with a little mixed green salad.

Shelly's Wine Country Chicken Casserole

2 skinless, boneless Chicken Breasts, cut in 1" pieces
1 Yellow Onion, diced
3 Green Onions, diced
1 Yellow Bell Pepper, diced
3-4 small Zucchini, chopped (Yellow Squash would be great too)
2 cloves Garlic, crushed
1 (10.5 oz.) can Cream of Chicken Soup, unconstituted
1/4 cup Marsala Wine (alcohol will cook off - don't omit)
1/2 teaspoon Marjoram
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
Olive Oil for sauteing

Topping
2 Tablespoons Parmesan Cheese, grated
1/2 cup Soy Crisps, crushed

Saute chicken till golden. Remove from pan and set aside. Saute onions and peppers till golden. Add zucchini and cook for 5 minutes with lid on, stirring occasionally. Add garlic cook 1 minute more. Add remaining ingredients (except topping) and the chicken back to the pan and mix till well combined. Pour into Pyrex casserole dish.

Crush the soy crisps and Parmesan together in a Ziploc baggie. Sprinkle evenly over casserole. 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 Italian Chicken Casserole
Shelly's Mexican Beef & Bean Bake

Want more... just type casserole in the Eggface Search Engine <-- under my Before & After pictures.