Chicken and Zucchini Couscous Casserole

(from Lucianolinda’s recipe box)

Source: Communitytable.com

Serves 8 people

Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

  • 1/3 cup plus 1 Tbsp. extra-virgin olive oil, divided
  • 1 egg
  • 1 cup flour
  • 2 cups sliced zucchini (1/4-inch thick)
  • 2 cups couscous (like Near East)
  • 1 cup reduced-sodium chicken broth
  • 4 cups cubed boneless, skinless chicken breasts
  • 1 (6 oz.) Barilla Traditional Basil Pesto
  • 6 oz. shredded mozzarella cheese
  • 1/2 cup grape tomatoes, halved
  • 1 Tbsp. grated Parmesan cheese
  • 1/2 tsp. salt
  • Pepper
  • Chopped fresh basil leaves (optional)

Directions

  1. Heat a large skillet over medium and add 1/2 cup olive oil. Beat egg in a small bowl. Pour flour onto a small plate.
  2. Dip zucchini slices first in egg, then in flour, then cook in oil until browned on both sides. Remove to a paper towel-lined plate.
  3. Preheat oven to 350 degrees. Coat a 2-quart shallow baking pan with 1 Tbsp. olive oil. Pour couscous into pan and cover with chicken broth.
  4. Combine chicken and pesto in a bowl and toss to coat. Place chicken in an even layer over couscous. Top with mozzarella. Add zucchini in an even layer. Top with tomatoes. Sprinkle with Parmesan, salt and pepper. Bake 45 minutes, until browned and bubbly. top with chopped basil leaves, if using.

Email to a friend | Print this recipe | Back