Ingredients
Chicken
- 3-4 boneless skinless chicken breasts (about 2 lbs)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Vegetables & Toppings
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 1/2 medium sweet yellow onion, chopped
- 1/2 cup prepared pesto
- 4 oz parmesan cheese
- 4 oz mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375˚F (190˚C) to prepare for baking the casserole.
- Prepare Vegetables: Chop the zucchini, yellow squash, and sweet onion into bite-sized pieces and combine them in a bowl.
- Assemble Casserole: In a large casserole dish, arrange the chicken breasts in a single flat layer. Season them evenly with salt, pepper, and garlic powder. Layer the mixed vegetables evenly over the chicken. Dollop the pesto over the vegetables. You may choose to add the parmesan and mozzarella cheese now for a crispier cheese top or wait until the last 10 minutes of baking for a gooey melted cheese texture.
- Bake: Place the casserole dish on the middle rack of the oven and bake for 35-45 minutes or until the chicken reaches an internal temperature of 165˚F (74˚C), ensuring it is fully cooked. If the cheese or top begins to brown too much before the chicken is done, loosely cover the dish with foil to prevent burning.
- Serve: Remove from the oven and serve the casserole hot. Enjoy this flavorful and nutrient-packed meal!
Notes
- To speed up cooking time, cut the chicken breasts into smaller pieces or use chicken tenderloins.
- Add the cheese during the last 10 minutes of baking for a softer, gooier melt; add at the start for a crispier cheese topping.
- Use a meat thermometer to check for doneness — chicken should reach 165˚F internally.
- Cover with foil if the top browns too quickly while baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
