This is total comfort food. A bit rich, but so delicious and creamy, and completely versatile. I started with an old recipe that used Campbell’s Cream of Chicken Soup, but I just can’t bring myself to use those processed soups anymore. But the idea was sound, so made adjustments, using cream cheese to get the creamy texture. and came up with a delicious and easy main dish to satisfy most picky eaters. I’m sure it would also be good as a vegetable side dish, doubling the zucchini and omitting the chicken. I might add some sundried tomatoes next time, too. If you’re not watching carbs, I think some crispy buttered bread crumbs on top would make this even better.
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Great way to use up a bunch of summer squash and leftover chicken.
Ingredients
- 3 cups sliced zucchini or other summer squash
- 3 eggs
- 8 oz cream cheese, at room temperature
- 2 cups shredded cheese, divided. We like to use a mixture of 1/2-1 cup habenero or other pepper cheese, plus cheddar and mozzerella.
- 2 cups shredded or chopped cooked chicken (I prefer chicken thighs for this recipe, but breast meat works too)
- 1/4 cup diced onion
- 1/2 tsp granulated garlic or 2 garlic cloves, diced or pressed
- 1/4 cup diced sweet pepper (optional)
- 1/4 cup diced pancetta or cooked and crumbled bacon (optional but good!)
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees.
- Prepare summer squash by steaming for about 3-4 minutes or until slightly softened. Then drain squash and let sit in colander for at least 15 minutes to drain.
- Meanwhile, combine cream cheese, eggs, garlic, onions with an electric beater.
- Add drained summer squash, chicken, peppers, pancetta (if using), and 1 1/2 cups of the shredded cheese.
- Pour mixture into an oiled 2-quart dish (I use an oval Corningware baking dish).
- Sprinkle 1/2 cup of the shredded cheese over the top.
- Bake at 375 degrees for 30 to 40 minutes, or until puffed and lightly browned.
- Let sit for about 5 minutes, then serve!
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