Chicken & Zucchini Casserole

307 cal/1 C serving. Made 6-26-22. Substituted 3 oz Greek yogurt for cream cheese. Roux with butter and flour WAAAY to thick … add more butter and less flour. (Had to strain to get out the lumps.). When veggies and chicken are mixed with sauce, it looks a little like library paste! (Don’t let company see this part!). BUT … it tastes pretty good, although a little bland. Next time try adding basil or paprika or oregano. Something to give it a kick!

3 tablespoons butter, divided

2 pounds boneless, skinless chicken breast, cut into 1-inch pieces

2 large zucchini, cut into ½-inch pieces

1 large red bell pepper, chopped

⅓ cup all-purpose flour

1 cup no-salt-added chicken broth

1 cup whole milk

3 ounces reduced-fat cream cheese

1 ¼ cups shredded part-skim mozzarella cheese, divided

¾ teaspoon ground pepper

½ teaspoon salt

Note: Ingredients may have been altered from the original.

Directions at eatingwell.com

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