Chicken and Squash Casserole

By McLean

Ingredients

• 2 tablespoon canola oil
• 1 onion, chopped
• 1 lb. zucchini, cut into 1/4-inch thick slices
• 1 lb. yellow squash, cut into 1/4-inch thick slices
• 1 (14-1/2 oz.) can no-salat-added diced tomatoes
• 1/4 cup chopped fresh basil
• 1 teaspoon garlic powder
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 4 cups chopped cooked chicken
• 1/2 teaspoon black pepper
• 2 tablespoons whole wheat bread crumbs

Preparation

Step 1

Preheat oven to 350. Coat a 3-quart casserole dish with cooking spray.

In a large skillet over high heat, heat oil; sauté onion, zucchini and yellow squash 10 minutes, or until softened. Stir in tomatoes, basil and garlic powder. Best aside.

In a medium bowl, combine soup, sour cream, cheese, chicken and pepper.

In the casserole dish, layer half the vegetable mixture, then half the chicken mixture; repeat.

Sprinkle top with bread crumbs.

Bake 45 minutes or until hot and bubbly.