Baked Chicken Cassorole with Carrots and Zucchini

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 367.3
  • Total Fat: 10.2 g
  • Cholesterol: 75.4 mg
  • Sodium: 1,643.9 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 34.2 g

View full nutritional breakdown of Baked Chicken Cassorole with Carrots and Zucchini calories by ingredient
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Number of Servings: 4

Ingredients

    12 Oz Chicken Breast raw, boneless, skinless
    1 large shredded Carrots, raw
    1 large shredded Zucchini, baby
    1/4 cup Cottage Cheese, 2% Milkfat
    4 slices Applegate Farms Provolone Cheese
    1/2 Bread Crumbs Panko
    1/2 cup Cheese - Parmesean - Kraft
    2 tsp Salt
    2 tsp Mrs. Dash
    2 cups White Rice, long grain, cooked

Directions

Preheat oven to 350. Place chicken in cassorole dish that has been sprayed with Pam. Season with sald and Mrs. Dash. Mix carrots, zucchini and cottage cheese together well. Spread out well on top of chicken. Srpinkle red pepper to add some spice. Top with Provolone cheese. Cover with foil and bake for about 1 hour. Mix panko with parmesean cheese and more seasoning if you like. But not salt. Remove cassorole from oven.Top with panko mix and return to oven uncovered for about 10 minutes or until panko turns golden.

Serving Size: 4 portions including 1/2 cup of rice each

Number of Servings: 4

Recipe submitted by SparkPeople user PATTY_IN_MIAMI.

TAGS:  Poultry |

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