Casserole: Chicken Zucchini Tomato

Makes great left overs!



  • 1 pound boneless chicken breast, diced
  • 3 tbsp butter
  • 1 tbsp basil
  • 2 tsp Italian seasoning
  • 2 tsp onion powder
  • 1 tbsp olive oil
  • 1 zucchini, sliced in rounds
  • 1 cup cherry tomatoes
  • 1 cup mushrooms, sliced
  • 3 garlic gloves, whole
  • 1/4 heavy cream
  • 1/4 cup parmesan cheese


Yield: 5 servings

  • Preheat oven to 350 F degrees.
  • Wash and dice the chicken breast.
  • In an oven proof skillet (I use a cast iron fry pan), melt the butter over medium heat on the stove.
  • Add diced chicken to the fry pan and cook for 3-4 minutes until it starts to brown.
  • Add the basil, onion powder and Italian seasoning to the chicken and continue to brown for 2 minutes.
  • Remove chicken from skillet and set aside.
  • In the same pan add the olive oil, zucchini, tomatoes, mushrooms and garlic cloves. Heat until mushrooms are sautéed and tomatoes become soft.
  • Add chicken to the skillet, stir to combine meat and vegatables.
  • Over low heat add cream and stir for 1 minute.
  • Sprinkle parmesan cheese over top and place in oven.
  • Bake for 15-20 minutes until cheese is brown.

Keeps for up to 4 days in fridge, does not freeze well.


Baked casserole, a perfect dinner dish

Casseroles were a weekly thing when I was growing up. I was 1 of 3 kids in a family of 5, and casseroles were just an easy way to feed us all. I didn’t always like the casseroles that were served, but I have come to appreciate their versatility, and have come to enjoy the variety of flavours and ingredients in them. The two best things about casseroles: 1) makes great leftovers for lunch the next day, 2) you can create one with whatever you have in the fridge!

Nutrition Facts

Amount per serving.

Fat11.02 g
Carbohydrates11 g
Fiber2 g
Protein21 g
Dicing chicken breasts
Chicken heated in skillet and seasoned
Veggies ready to sauté

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