Storm the Cassoulet

Summer Vegetable & Chicken Casserole

on June 7, 2013



6 Tbsp. Country Crock® Spread , melted

1 Tbsp. garlic

6 cups cut-up assorted vegetables , (zucchini, yellow summer squash and/or tomatoes)

1 1/4 lbs. 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.


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