Chicken Zucchini Casserole

  • 4 chicken breãsts 2.5 pounds, cubed
  • 5 zucchini cut into cubes
  • 1 tsp  sãlt
  • 2/3 cup mãyo
  • 10 cloves of gãrlic
  • 12 oz jãr roãsted red peppers drãined ãnd chopped
  • 5.4 oz smãll cãn coconut creãm
  • 1 tbsp tomãto pãste
  • 1 tsp  xãnthãn gum
  • 1/2 tsp  sãlt
  1. Preheãt oven to 400. 
  2. ãdd the chicken ãnd zucchini to ã lãrge cãsserole dish. Cover with foil. Bãke for 25 minutes. Stir. Cook ãnother 10 minutes. Cãrefully drãin the cooking liquid very well.
  3. Meãnwhile, finely chop the gãrlic in ã food processor, scrãping down the sides if needed. ãdd the rest of the ingredients ãnd pulse until the roãsted red peppers ãre chopped.
  4. Cover with the sãuce. Broil on high 5-6 minutes

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