Summer Vegetable & Chicken Casserole

Country Crock®
Summer Vegetable & Chicken Casserole
8 servings


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6 tablespoons Country Crock® Spread, melted
1 tablespoon garlic
6 cups cut-up assorted vegetables , (zucchini, yellow summer squash and/or tomatoes)
1 1/4 pounds boneless, skinless chicken breasts , cut into chunks
1/2 cup chopped fresh basil leaves
3/4 cup shredded part-skim mozzarella cheese
2 cups fresh coarse whole wheat Italian bread crumbs


Prep: 10 Minutes
Cook: 40 Minutes

Preheat oven to 400°. Combine Country Crock® Spread with garlic in small bowl.Toss vegetables, chicken, basil, and 4 tablespoons Spread mixture in shallow 2 to 3-quart baking dish. Sprinkle with cheese.

Toss bread crumbs with remaining 2 tablespoons Spread mixture; then sprinkle over top. Bake 40 minutes or until chicken is thoroughly cooked and crumbs are toasted.

Cost per recipe*: $14.42 Cost per serving*: $1.80 *Based on average retail prices at national supermarkets.

Created date

September 2013

Nutritional Information

Caloriesfromfat 90
Fat 10 g
Satfat 3 g
Cholesterol 50 mg
Sodium 260 mg
Carbohydrate 19 g
Fiber 3 g