This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias
My entire family LOVES spicy food! It doesn’t matter what the dish is, we always add something to give it a little kick to it. During the cooler holiday seasons I tend to make a lot of casseroles, they’re easy to make and there are so many ways to add that spicy touch that my family loves so much. Our latest favorite dish is my jalapeño & chicken zucchini casserole, I always make it more often when Thanksgiving comes around. It’s a dish that can easily be made vegetarian by skipping the chicken and adding some sweet corn and peppers.
Casseroles are not only great to make at home, but they’re also perfect to bring along to get-togethers! Fresh biscuits and a huge salad are our typical favorite sides but you can also have the jalapeño & chicken zucchini casserole with mashed potatoes. The possibilities are endless! I alway stock up on different ingredients to switch things up.
Jalapeño & Chicken Zucchini Casserole
Ingredients: **Serves 4
1 1/2 cups of Cherry tomatoes
1 lb of Swiss Cheese
1 pound of chicken breast
1 cup of italian seasoned bread crumbs
Coat both sides of chicken breast with blacken seasoning.
Light coat pan with oil.
Fry about 5-10 minutes on each side.
Dice and set aside.
Dice the 4 zucchinis, cut cherry tomatoes in half, place in dish and toss in chicken.
Top with cheese **I used three slices but it taste just as good with more cheese!
Bake in oven for 15 minutes or until cheese is melted. **Leave an additional 10 minutes if you want the zucchini softer. Remove from oven and top with bread crumbs, jalapeño and more cheese.
Bake for another 15 minutes or until brown on top.
Serve alone, with rice or even some mashed potatoes!
What’s you favorite casserole dish?
Pin for later
More Recipes You Might Like:
Avocado Mango & Pomegranate Salad
Pin for later!