Chicken Dijon Casserole

2 skinless, boneless Chicken Breasts, cut in 1" pieces
1 Yellow Onion, diced
3 Green Onions, diced
1/2 cup fresh Mushrooms, sliced
2 cloves Garlic, diced
2 small Zucchinis, sliced
1/2 teaspoon dried Thyme
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1 Tablespoon Butter
2 Tablespoons Flour
1 cup Chicken Broth
1/2 cup Sour Cream
2 Tablespoon Dijon-style mustard (I use Grey Poupon)
1 cup cooked Broccoli, chopped
1/4 cup Parmesan, grated
1/4 cup Italian Shredded Cheese Blend (I use a 4 cheese blend mozzarella, fontina, asiago, parmesan)
Olive oil

Cook chicken till golden in a little oil set aside.
Saute onions and mushrooms till golden.
Add garlic cook 1 minute more.
Add zucchini.
Put pan lid on and cook on medium, turning once or twice for about 5 minutes.
Add seasonings.
Make a well in the center of the pan.
Add butter and flour.
Cook 1 minute.
Add broth and bring to a boil.
Add sour cream and mustard, stir all together.
Stir in Parmesan.
Add chicken and broccoli and stir to coat.
Pour into a pyrex casserole dish top with shredded cheese.
Bake for 30 minutes till bubbly.

Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user STEFFI1013.