The recipe for Cheddar Baked Vegetable Chicken started as a way to use up all of our vegetables, especially zucchini, from our garden. Now we make it at any time of the year to use up whichever vegetables need to be used. I have to give Ken the credit for coming up with how this recipe works, the method is all his and he is responsible for the fabulous result. Vegetable amounts listed are approximate. We literally throw in whatever we have on hand. You will too.
Cheesy Baked Vegetable Chicken
Ingredients
- 4-6 chicken breast, boneless, skinless
- 1 1/2 - 2 cups pasta sauce
- 2-4 tblsp olive oil
- 1 medium onion, chopped
- 2 tblsp garlic, minced
- 2 zucchini, sliced and quartered
- 2 cups mushrooms, fresh, sliced
- 1 peppers, green, yellow, orange or red, chopped
- 2 celery ribs, chopped
- 1 cup cheddar cheese, shredded more or less to taste
- 1 tblsp dried Italian seasoning -
- salt - dashes
- pepper - dashes
- cooking spray
Instructions
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In a large skillet, over medium high heat, pour 1-2 tablespoons of oil. When the oil starts to shimmer or when you flick a drop of water in it and it dances, sauté onions, celery and garlic. Stir periodically until onions start to turn brown, 5-7 minutes. Add zucchini, mushrooms, peppers and Italian seasoning and sauté for about 5 minutes and vegetables are all tender. You may need to sauté your vegetables in batches. It will depend on how many people you are feeding and the size of your cookware. Dump all vegetables from the skillet into a strainer in the sink and add remaining oil to the skillet and heat it up. Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper and sear in skillet until light brown, about 3 to 5 minutes per tide. Prepare a large casserole dish or 13x9 pan with cooking spray. Pour pasta sauce into the dish. Stir strained vegetable mixture into sauce. Top with chicken breasts. Bake for 20-30 minutes, or until juices run clear and chicken is done. Sprinkle with cheddar and broil until cheese is nicely browned, a few minutes more. Serve and enjoy!
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