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Chicken Zucchini Bake
Ingredients
- 2 1/2 c. 1/4" thick zucchini slices
- 2 c. cut up cooked chicken
- 1 (10 3/4 ounce.) can condensed cream of chicken soup
- 2 tbsp. lowfat milk
- 1/8 teaspoon grnd nutmeg
- 1 c. Bisquick
- 1/4 c. grated Parmesan cheese
- 1 egg
- 1 teaspoon parsley flakes
- 1/4 c. melted butter
Directions
- Arrange zucchini in 8"x8"x2" baking dish. Top with chicken. Mix soup, lowfat milk and nutmeg. Spread over chicken. Mix Bisquick, cheese and egg till crumbly, sprinkle over soup mix. Sprinkle with parsley, drizzle with butter. Bake till golden, 25 to 30 min. 4 to 6 servings.
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