Inspired By Italy, Enjoy This Tasty Chicken & Zucchini Casserole!
Ingredients
3 tablespoons butter, divided (I used Chicken Fat)
2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
2 large zucchinis, cut into 1/2-inch pieces
1 large red bell pepper, chopped
⅓ cup GF flour
2 cups chicken broth (I used stock, you can also use a cup of each broth & milk)
3 oz cream cheese (I used vegan)
1 ¼ cups shredded mozzarella cheese, divided (I used vegan)
¾ teaspoon ground pepper
½ teaspoon salt
Directions
Preheat oven to 400°F. Melt 1 tablespoon butter/fat in a large skillet over medium-high heat. Add chicken to the pan; cook, stirring occasionally, until well browned, about 8 minutes. Transfer the chicken to a medium bowl. Add zucchini and bell pepper to the pan; cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Transfer the zucchini mixture to the bowl with the chicken.
Add the remaining 2 tablespoons butter/fat to the pan. Stir in flour; cook, stirring constantly, until the flour starts to brown, about 1 minute. Add broth (and milk); bring to a boil, whisking often. Remove from heat and add cream cheese and 3/4 cup mozzarella; stir until melted. Stir in pepper and salt. Drain liquid from the chicken and vegetable mixture; stir the chicken and vegetables into the cheese sauce. Transfer to a 2-quart baking dish. Place the dish on a foil-lined baking sheet; sprinkle the casserole with the remaining 1/2 cup cheese.
Bake until the top is browned, and the edges are bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.