Summer Vegetable & Chicken Casserole

  • Yield: 8 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories from fat: 90none
  • Fat: 10g
  • Saturated fat: 3g
  • Cholesterol: 50mg
  • Sodium: 260mg
  • Carbohydrate: 19g
  • Fiber: 3g

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Summer Vegetable & Chicken Casserole Recipe