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Chicken And Vegetable Casseroles

Contributed by: Chris WebAdmin. of


  • 1 1/2 cup zucchini, cut in 1/4 slices
  • 1 single sm tomato, cut in thin wedge
  • 2 tablespoon snipped parsley
  • 1/8 teaspoon garlic powder
  • 1 teaspoon margarine
  • 1 single small onion thinly sliced and separated into rings
  • 2 tablespoon sliced pitted ripe olives
  • 1 tablespoon snipped fresh basil or 1 t dried basil, crushed
  • 2 med chicken breast halves or 2 med (6 oz total) boned skinless chicken breast halves


Halve large slices of zucchini. In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic powder.

Divide evenly between 2 individual casseroles or au gratin dishes. Top with a chicken breast half. Dot with margarine.

Sprinkle chicken breast halves with 1/8 t salt and 1/8 t pepper.

Bake, covered, in a 350 F oven about 40 minutes or till chicken is no longer pink.

Serving Size: Makes 2 servings

Nutritional Information: Per serving: 200 calories, 28 g protein, 7 g carbohydrates, 6 g fat, 72 mg cholesterol, 295 mg sodium, 635 mg potassium.

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