Chicken and Zucchini Casserole

Chicken and Zucchini Casserole

Ingredients:

• 3 Tbsp. butter, divided
• 2 lbs. boneless, skinless chicken breast, cut into 1-inch pieces
• 2 large zucchini, cut into ½-inch pieces
• 1 large red bell pepper, chopped
• 4 cloves garlic, minced
• 1 tsp. Italian seasoning
• ¼ cup all-purpose flour
• ¾ cup chicken broth
• ¾ cup milk
• 3 oz. chive-and-onion cream cheese
• 1¼ cups shredded mozzarella cheese, divided
• ¾ tsp. ground pepper
• ½ tsp. salt

Directions:

1. Preheat the oven to 400 F.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken pieces; cook, stirring occasionally, until well browned, 8 to 10 minutes. Transfer the chicken to a medium bowl.
3. Add zucchini pieces, chopped bell pepper, minced garlic and 1 teaspoon Italian seasoning to the pan; cook, stirring occasionally, until the vegetables start to soften, 4 to 6 minutes. Transfer the zucchini mixture to the bowl with the chicken.
4. Add the remaining 2 tablespoons butter to the pan. Stir in flour; cook, stirring constantly, until the flour starts to brown, about 1 minute.
5. Add broth and milk; bring to a boil, whisking often. Remove from heat and add cream cheese and ¾ cup mozzarella; stir until melted. Stir in salt and pepper.
6. Thoroughly drain liquid from the chicken and vegetable mixture; stir the chicken mixture into the cheese sauce. Transfer to a 2-quart baking dish. Place the dish on a foil-lined baking sheet; sprinkle the casserole with the remaining ½ cup mozzarella.
7. Bake until the top is browned and the edges are bubbly, 18 to 20 minutes.
8. Let stand for 10 minutes before serving.