Tuesday, October 9, 2007

Chicken-Zucchini Supper

Serves: 4

2 c. well cooked and sliced zucchini
2 c. chopped cooked chicken
2 c. white sauce (see below)
1/2 c. grated mozzarella cheese
1/3 c. bread crumbs
1/3 c. Parmesan cheese
Hot cooked noodles or macaroni

Make white sauce and set aside. Drain zucchini well and place on bottom of greased 2 or 3 quart casserole dish. Top with chicken. Add mozzarella cheese to white sauce and stir until melted. Pour sauce over casserole. Combine bread crumbs and Parmesan cheese; sprinkle over top. Bake at 350 degrees for 30 minutes. Serve over noodles or macaroni.

White Sauce
3 T. butter
3 T. whole wheat flour
1 t. salt
1/4 t. pepper
Dash cayenne pepper
2 c. milk

Melt butter; stir in flour, salt, pepper and cayenne. Bring to a simmer, stirring constantly. Slowly add milk; keep stirring until it thickens. Set aside.

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Tips: This meal was very tasty and really not as much work as it seems. It is great if you have a lot of left over zucchini from your garden. The white sauce does take some time to thicken, maybe 10 minutes or so. I also shared this recipe at A Southern Fairytale's Mouthwatering Mondays & Life as MOM's Ultimate Recipe Swap.

Adapted from a church compilation cookbook.


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