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Zucchini Casserole Recipe

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This recipe for Zucchini Casserole, by , is from Cooking to Cure Cancer , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeni Anderson
Added: Tuesday, March 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 med. Zucchini and yellow squash, cut in 1/4 slices
3/4 c. chopped carrots
6 button mushrooms, chopped
1 med. Onion, chopped
1 Tbsp. olive oil
3 Tbsp. butter
2 chicken breasts
4 Tbsp. flour, salt and pepper to taste
3 c. chicken broth
1 cup milk
1 pkg. croutons

Directions:
Directions:
Preheat oven to 350.
Add oil to hot skillet; pan fry chicken until cooked (about 4 min. per side). Remove chicken and let rest, then cut into bite sized chunks.
Place vegetables in a large pot. Steam in 1 cup of broth. DO NOT DRAIN.
Meanwhile, in skillet, melt butter. Add flour, and cook over low heat for 1 min. Add flour and cook over low heat 1 more minute. Add remaining broth and milk. Cook over low heat until thick and bubbly. Stir sauce into cooked vegetables. Add chicken and about 2/3 of croutons and stir gently.
Pour mixture into 11 x 17 inch baking dish. Top with remaining croutons. Bake for 10 min., or until heated through and bubbly.

 

 

 

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