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.
- Portion size 4 servings
- 4 chicken breasts
- 1/4 teaspoon each salt and pepper
- 2 tablespoons butter
- 1 onion sliced
- 1 green pepper sliced
- 2 cloves garlic minced
- 1 teaspoon dried Italian herb seasoning
- 1 can stewed tomatoes
- 1/2 cup crumbled Canadian feta cheese
- 1 cup shredded Canadian Monterey Jack cheese
MethodSprinkle 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.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 937 mg
- Sugars 11 g
- Protein 42 g
- Calories 420.0
- Total fat 21 g
- Potassium 853 mg
- Cholesterol 136 mg
- Saturated fat 13 g
- Total carbohydrate 17 g
- Iron 24.0
- Folate 15.0
- Calcium 34.0
- Vitamin A 28.0
- Vitamin C 138.0