Zucchini grown in your own backyard in your raised garden bed makes a delicious Zucchini-Casserole.
Chicken Tenders, 3 or 4 medium pieces cut into small pieces optional
Onions, 1 or 2 small, chopped
Bell Pepper, Cut up julianne style
Cayenne pepper, Just the tip - optional
Jalapeno, seeded and sliced very thin
Carrot med size, diced or sliced thin
Zucchini 1 or 2 medium sliced
Chicken Stuffing Mix, prepared as indicated on box
Sour Cream, 1/2 - 1 C (Less if you are counting calories)
Cream of Chicken Soup
1 Can Grated Cheese 1 cup
Melt a tablespoon of butter in a frypan and cook chicken 2 or 3 minutes. Set aside.
In same skillet add Onions. Bell Peppers, Cayenne pepper, Jalapeno, and Carrots prepared as indicated. Saute till carrots onions and peppers are tender (abt 5 minutes) Add Zucchini and fry for another 2 or 3 minutes. You want the zucchini to be slightly crisp, not soggy.
In the meantime, pour stuffing mix into baking pan and add boiling water. Toss with a fork. Spread chicken out over stuffing.
In a mixing bowl, mix Sour Cream, Cream of Chicken Soup, and Grated Cheese in a bowl
Veggies should be ready now. Spoon them over stuffing and chicken, and cover entire dish with sour cream mixture. You can reserve a little cheese to sprinkle over the top if you want.
Place in 350 degree oven for 20 - 30 minutes, and serve piping hot. Cut into squares. Place a sprig of parsley, grown in your herb garden, on top of each square (optional)
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