Chicken Casserole Dinner

Italian Chicken Casserole

I keep a large ziplock bag in my freezer and put all leftover cooked chicken in it. Or you could pick up a roasted chicken at the deli or supermarket.

Preheat oven to 350 degrees.

Cook together in a large wide saucepan for 10 minutes over low heat

2 medium onions, chopped
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 cups fresh mushrooms, or 2 8 ounce cans, drained

Add and cook for 10 minutes

1 tablespoon Italian seasoning
sea salt and black pepper to taste
2 tablespoons soy or whole wheat flour
2 cloves garlic, minced
16 ounce can chopped tomatoes, undrained
1 pound of any of the following vegetables, sliced 1/4 inch thick or cut into 1/2 inch cubes (choose only one):

zucchini
eggplant
cauliflower
fennel
green beans
asparagus

Combine all of the above ingredients with chicken in a buttered rectangular baking dish and let stand 1 hour.

2 pounds chicken, cooked with skin and bones removed and cut into small pieces

Sprinkle cheese over top of casserole.

2 cups mozzarella or provolone cheese, grated

Cover and bake for 30 minutes.

Greens with Lemon & Wine Vinaigrette

Eat a large serving of salad with this casserole to offset the high acidity of the cooked tomatoes.

Whisk in small bowl or shake in cruet

2 shallots, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon white wine
1 tablespoon white balsamic vinegar
1 teaspoon freshly grated lemon peel

Gradually whisk in

3/4 cup extra virgin olive oil

Season to taste with sea salt and pepper. Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Re-whisk before using.

Mix in salad bowl

1 head green leaf lettuce torn into bite size pieces
1 head red leaf lettuce, torn into bite size
2 large tomatoes, seeded, thinly sliced
1 small zucchini, thinly sliced

Add enough dressing to lightly coat salad, toss well. Garnish with cheese.

1/3 cup freshly grated Parmesan cheese

Serve with Protein Foccacia bread.

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