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Greek Chicken Casserole
Ingredients
- 1 1/2 tsp extra virgin olive oil
- 1 med yellow onion -- halved and sliced
- 2 x cloves garlic -- minced
- 1 lb skinless boneless chicken breast cut into 6 pcs
- 1 x zucchini -- minced
- 14 1/2 ounce canned tomatoes -- with juice
- 1 tsp dry oregano
- 2 x bay leaves
- 1 tsp kosher salt
- 1/4 tsp freshly grnd black pepper
- 2 ounce Feta cheese -- crumbled Preheat oven to 400 degrees F.
Directions
- Heat the oil in a Dutch oven or possibly large skillet. Saute/fry onion and garlic for about 5 min over medium-high heat till the onion turns golden. Add in the chicken and stir and cook till all sides turn white. Add in the zucchini and cook for 10 min.
- Pour the juice from the canned tomatoes into the pot. Break up the tomatoes and add in them to the pot. Stir in the oregano, bay leaves, salt, and pepper.
- Simmer, covered, for 10 min. Top with Feta and place, uncovered, in the oven for 15 min. (If using skillet, transfer to an ovenproof casserole.)
- Yield: 4servings.
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