Cheesy Baked Vegetable Chicken started as a way to use up vegetables, especially zucchini, from our garden. Now this is our favorite fridge cleaner recipe!
In a large skillet, over medium high heat, pour 1-2 tablespoons of oil.
Wait until the oil starts to shimmer or when you flick a drop of water in it and it dances.
Sprinkle each piece of chicken with salt and pepper and sear each chicken breast in skillet until light brown, between 3 and 5 minutes per side. You want each piece to be nicely browned on both sides.
Wipe skillet clean and add a few more tablespoons of oil. Wait until it is hot and shimmering.
Add and sauté onions, mushrooms and celery until tender, about 5 to 7 minutes. Stir periodically.
Add zucchini, garlic, sweet peppers and Italian seasoning and sauté for a few more minutes. Everything should be cooked.
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.
Return strained vegetables to your skillet.
Add your pasta sauce and stir until blended.
Preheat oven to 400 degrees.
Prepare a large casserole dish or 13 x 9 inch pan with cooking spray.
Pour vegetable mixture into your dish or pan. Make it as flat as possible.
Place your seared chicken breasts on top.
Bake for between 20 and 30 minutes, or until juices run clear and chicken is done.
Sprinkle chicken with shredded cheese and broil until cheese is nicely browned, a few minutes more.
Serve and enjoy!