Canadian Cheese and Chicken Casserole
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Canadian Cheese and Chicken CasseroleBubbly and golden Canadian Monterey Jack and Feta cheeses top this quick-to-assemble chicken casserole. Very family-friendly, it's sure to become a regular in your weekly repertoire. Serve over rice or pasta to make the best use of the flavourful sauce.1 user reviews.
Canadian Cheese and Chicken Casserole
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 420420 cal |
| pro | 42 g42g pro |
| total fat | 21 g21g total fat |
| sat. fat | 13 g13g sat. fat |
| carb | 17 g17g carb |
| dietary fibre | 3 g3g dietary fibre |
| sugar | 11 g11g sugar |
| chol | 136 mg136mg chol |
| sodium | 937 mg937mg sodium |
| potassium | 853 mg853mg potassium |
| % RDI: | - |
| calcium | 3434 calcium |
| iron | 2424 iron |
| vit A | 2828 vit A |
| vit C | 138138 vit C |
| folate | 1515 folate |
Bubbly and golden Canadian Monterey Jack and Feta cheeses top this quick-to-assemble chicken casserole. Very family-friendly, it's sure to become a regular in your weekly repertoire. Serve over rice or pasta to make the best use of the flavourful sauce.
Ingredients
- 4 boneless skinless chicken breasts 4 boneless skinless chicken breasts
- 1/4 tsp each salt and pepper 1/4 tsp each salt and pepper
- 2 tbsp butter 2 tbsp butter
- 1 onion , sliced1 onion, sliced
- 1 each sweet red and green pepper , sliced1 each sweet red and green pepper, sliced
- 2 cloves garlic , minced2 cloves garlic, minced
- 1 tsp dried Italian herb seasoning 1 tsp dried Italian herb seasoning
- 1 can (19 oz/540 mL) stewed tomatoes 1 can (19 oz/540 mL) stewed tomatoes
- 1/2 cup crumbled Canadian feta cheese 1/2 cup crumbled Canadian feta cheese
- 1 cup shredded Canadian Monterey Jack cheese 1 cup shredded Canadian Monterey Jack cheese
Preparation
Sprinkle chicken with half each of the salt and pepper.
In skillet, melt half of the butter over medium-high heat; brown chicken all over, about 4 minutes. Transfer to plate.
In same skillet, melt remaining butter over medium heat; cook onion, red and green peppers, garlic, Italian seasoning and remaining salt and pepper, stirring occasionally, until peppers are softened, about 8 minutes. Stir in tomatoes; cook, stirring and breaking up large chunks, for 2 minutes.
In medium-size (about 8 cups/2 L) casserole, spread half of the sauce; top with chicken and any juices, then remaining sauce. Sprinkle with feta cheese; sprinkle with Monterey Jack cheese
Bake in 400°F (200°C) oven until chicken is no longer pink inside and cheeses are bubbly and golden, 15 to 20 minutes.
In skillet, melt half of the butter over medium-high heat; brown chicken all over, about 4 minutes. Transfer to plate.
In same skillet, melt remaining butter over medium heat; cook onion, red and green peppers, garlic, Italian seasoning and remaining salt and pepper, stirring occasionally, until peppers are softened, about 8 minutes. Stir in tomatoes; cook, stirring and breaking up large chunks, for 2 minutes.
In medium-size (about 8 cups/2 L) casserole, spread half of the sauce; top with chicken and any juices, then remaining sauce. Sprinkle with feta cheese; sprinkle with Monterey Jack cheese
Bake in 400°F (200°C) oven until chicken is no longer pink inside and cheeses are bubbly and golden, 15 to 20 minutes.
- Keywords : Main Course; Chicken; Red pepper; Feta; Cheese;
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