Okay so I know casseroles are not generally thought of as fabulous but I’m pretty sure this one will change your mind! It’s not only CENTSIBLE it’s downright delectable!! This casserole is anything but a bore…it’s full of flavorful feta, garlic, and gorgeous color!! Hope you’re ready to impress girls…because this one’s sure to “squash” the competition!!! (ok that was a lil cheesy…oh dear I did it again). Grab your aprons girls and go have some fun!!
2 medium zucchini
2 yellow summer squash
1lb chicken breast tenders
2 Tb extra virgin olive oil
1/2 c chopped onion
8 cloves chopped garlic ( trust me there is no such thing as too much garlic!!)
2 tsp thyme
1tsp better than bullion paste (chicken flavor) or salt
3/4 C sour cream
1 C crumbled herbed feta cheese
3/4 C fresh parmesan cheese
2 Tb lemon juice
fresh cracked pepper (its some much better) Sautee chicken breast in olive oil until golden brown , season with salt and pepper as you sautee. Set aside. Preheat oven to 375 degrees and spray a casserole dish with nonstick spray. Slice the squash into 1/4″ slices. Heat the oil in a non-stick frying pan. Add the squash, onion, garlic, thyme, and the better than bullion. Sautee just until the squash is slightly tender. Be sure you dont overcook cook or it will be mushy after it bakes! Remove from the heat. Beat together the eggs, sour cream, feta, parmesean, and lemon juice in a medium sized bowl. Place half of the squash into the bottom of the casserole dish. Add a layer of chicken breast on top of squash. Now throw on some fresh ground pepper, then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture. Finish the top by sprinkling a handful of jack cheese over it! Bake for 35-40 minutes, until the mixture is bubbling and golden brown. Enjoy your awesome creation!!