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Italian Chicken Casserole with Zucchini

6:34 PM

Another week, another stack of zucchini fresh from the garden. So this week, I've decided to see what I could come up with using crescent rolls. This easy dish uses just a few ingredients and the kids gobbled it down!



To make it, you'll need:

  • 1 tube crescent roll dough
  • 1 pound chicken breasts, cooked and diced (rotisserie chicken works great for this!)
  • 1 bottle marinara sauce
  • 1 medium zucchini, washed and sliced thickly
  • Olive oil
  • Parmesan cheese
  • Garlic salt
  • Basil
  • Oregano


Start by spreading the cooked chicken out in the bottom of a glass baking dish. Cover with the marinara.



Now you can take the zucchini slices and sautee them lightly in a pan with the olive oil. I like to get them so that they are a little golden, but not soggy. (You should be able to feel a little resistance when you stab them with a fork.)




Drain off any water that came from cooking the zucchini, then add it to the chicken sauce mix.



Cover the entire thing with the roll of crescent dough. It's OK if there are holes.



Sprinkle liberally with Parmesan cheese, garlic salt, basil and oregano.

Bake in a 350 degree oven for 20 minutes, or until the dough is golden brown.



Serve with a side of green beans or a salad!


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