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Wednesday, June 24, 2015

{Roasted Chicken and Vegetable Casserole}

Life is ever changing, and I love it!  

I recently returned back to work, and I am super excited to be back in an office environment working in an area that I love!   Returning back to work has made me become super organized when it comes to grocery shopping and meal prep, especially since I now have a 40 minute commute (both ways)! Lately, with all life's changes I have been all about simple, delicious meals that can easily be made ahead of time! 

Queue this wonderful Roasted Chicken and Vegetable Casserole.  This one pot casserole is full of flavor thanks to garlic, onion and fresh rosemary and is so easy to prepare.  You can easily chop the veggies ahead of time (think Sunday meal prep), and then quickly and easily assemble the casserole the night before you would like to serve it or even the day of!  Then all you have to do is toss the casserole dish in the oven and wait (thats the hardest part).  Feel free to use whatever veggies you have on hand in your fridge!  

Roasted Chicken and Vegetable Casserole
Brunch N'Cupcakes 
Serves 4-6 

1 Lb Chicken Tenders 
1 Zucchini - Cut into 1 Inch Chunks 
1 Summer Squash - Cut into 1 Inch Chunks 
1 Small Onion - Roughly Chopped
1 Cup Carrots Chopped 
1 Cup Cauliflower Florets 
2 Garlic Cloves Minced
1 Sweet Potato - Peeled and Chopped
2 Teaspoons Fresh Basil 
6 Sprigs Fresh Rosemary 
2 Tablespoons Olive Oil (divided)
1 Teaspoon Pepper, Garlic Powder, Italian Seasoning, salt (divided)
1/4 Cup Mozzarella 

1- Place veggies in a 9x13 casserole dish.  Drizzle with olive oil, 1/2 Teaspoon pepper, garlic powder, italian seasoning and salt.  Toss veggies in casserole dish until evenly covered  with olive oil and seasoning.  Lay 5 fresh sprigs of rosemary over the tops of the vegetables and set aside. 
2-Place chicken tenders into a large ziplock bag and toss with remaining olive oil, and seasoning.  Toss chicken in bag until evenly seasoned.  Place chicken tenders atop the veggies.  Top chicken with 1 teaspoon fresh chopped rosemary.  
3- Bake chicken and veggies in a 375 degree oven for 45 minutes (until chicken is cooked through and veggies are tender).  Remove casserole dish from oven top with mozzarella cheese and return casserole  dish to oven.  Broil on low until cheese is melted and bubbly.  Top with fresh chopped basil and serve. 


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