Chicken Zucchini Casserole

 I saw this recipe from Eating Well and it sounded interesting. I altered it a bit because the ratios were off on the sauce (WAY too thick), and added more seasoning to the chicken as it was cooking. It is delicious served over some rice (or noodles or quinoa).

3 tbsp butter, divided
2 lbs chicken breasts, cut into 1-inch pieces

2 large zucchini, cut into 1/2-inch pieces

1 red bell pepper, chopped

2 tbsp flour

1 cup chicken broth*

1 cup whole milk

3 oz cream cheese

1-1/4 cup mozzarella cheese, divided

3/4 tsp black pepper (plus more to taste)

1/2 tsp salt (plus more to taste)

2 tsp minced garlic

1 tsp oregano

Preheat oven to 400. Melt 1 tbsp butter in large skillet over medium-high heat. Add chicken to the pan, seasoning with salt and pepper (to taste), oregano, and minced garlic. Stir occasionally, cooking until well browned. Transfer to a bowl. Add zucchini and pepper to the pan; cook, stirring occasionally, until they start to soften. Transfer to bowl with chicken.

Add remaining 2 tbsp butter to pan. Stir in flour once it melts, stirring until flour starts to brown. Add broth and milk slowly, whisking often. Bring to a boil while whisking. Remove from heat and add cream cheese and 3/4 cup mozzarella; stir until melted. Stir in salt and pepper. Drain liquid from chicken and veggies and add to the cheese sauce. Transfer to a 9x13 baking dish. Sprinkle with remaining 1/2 cup cheese.

Bake until the top is brown and the edges are bubbly, about 20-25 minutes. Let stand 10 minutes before serving.

To freeze: cover with press-n-seal or saran wrap, keeping it close to the top of the food; cover with foil. Thaw in refrigerator before following baking directions above.

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*Use GF chicken broth to make it a gluten free dish