Chicken & Zucchini Casserole

Ingredients

• 3 tablespoons butter, divided
• 2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 2 large zucchini, cut into ½-inch pieces
• 1 large red bell pepper, chopped
• ⅓ cup all-purpose flour
• 1 cup no-salt-added chicken broth
• 1 cup whole milk
• 3 ounces reduced-fat cream cheese
• 1 ¼ cups shredded part-skim mozzarella cheese, divided
• ¾ teaspoon ground pepper
• ½ teaspoon salt

Directions

1. Preheat the oven to 400°F (200°C).

2. Cook the chicken:

   • Melt 1 tablespoon butter in a large skillet over medium-high heat.
   • Add the chicken and cook, stirring occasionally, until browned (about 8 minutes). Transfer to a bowl.

3. Cook the vegetables:

   • Add zucchini and bell pepper to the skillet; cook for about 4 minutes until the vegetables soften.
   • Transfer to the bowl with the chicken.

4. Make the cheese sauce:

   • Melt the remaining 2 tablespoons butter in the same skillet.
   • Stir in flour and cook for about 1 minute until it starts to brown.
   • Add broth and milk; bring to a boil, whisking often.
   • Remove from heat, add cream cheese and ¾ cup mozzarella, and stir until melted. Season with pepper and salt.

5. Assemble the casserole:

   • Drain any liquid from the chicken and vegetable mixture, then stir into the cheese sauce.
   • Transfer everything to a 2-quart baking dish.
   • Sprinkle with the remaining ½ cup mozzarella.

6. Bake:

   • Place the baking dish on a foil-lined sheet and bake for 20-25 minutes, until the top is browned and edges are bubbly.
   • Let the casserole stand for 10 minutes before serving.

Tips:

• Make ahead: You can prepare the casserole through step 2, refrigerate it for up to 2 days, and bake when ready.

Enjoy this comforting, cheesy casserole!