Ingredients

The following ingredients have 8 Servings
  • 2 teaspoon canola oil
  • 1 onion, chopped
  • 1 pound zucchini, cut into 1/4-inch-thick slices
  • 1 pound yellow squash, cut into 1/4-inch-thick slices
  • 1 (14-1/2-ounce) can no-salt-added diced tomatoes
  • 1/4 cup chopped fresh basil
  • 1 teaspoon garlic powder
  • 1 (10-3/4-ounce) can low sodium, cream of chicken soup
  • 1 cup fat-free sour cream
  • 1 cup shredded reduced-fat sharp Cheddar cheese
  • 4 cup chopped cooked chicken
  • 1/2 teaspoon black pepper
  • 2 tablespoon sugar-free, whole wheat bread crumbs

Instruction

  • Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
  • In a large skillet over high heat, heat oil; saute, onion, zucchini, and yellow squash 10 minutes, or until softened. Stir in tomatoes, basil, and garlic powder. Set aside.
  • In a medium bowl, combine soup, sour cream, cheese, chicken and pepper.
  • In the casserole dish, layer half the vegetable mixture, then half the chicken mixture; repeat. Sprinkle top with bread crumbs.
  • Bake 45 minutes, or until hot and bubbly.