I liked a recent magazine feature that rounded up some good slow-cooker recipes. While activity elsewhere is at a fever-pitch, preparing the family meal doesn’t have to be. Throw some healthy items into a slow-cooker and let that kitchen appliance put at least part of your life on a crawl.
We enjoyed Chicken-and-Squash Casserole that featured slices of yellow squash and zucchini and cooked chicken with a sauce layered around it. It can be left simmering all day. At mealtime you’ll thank yourself for getting this little jewel assembled hours beforehand. (In a pinch, the meal also can be layered into a casserole dish and baked in the oven on 350 degrees for 30-40 minutes.)
Chicken-and-Squash Casserole
2 pounds yellow squash, sliced
1 pound zucchini, sliced
1 large onion, chopped
1 teaspoon salt (or salt substitute)
1/2 teaspoon pepper
1 (14.5-ounce) can diced tomatoes
4 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup
1 (8-ounce) container sour cream (I used fat-free)
1/3 cup chopped fresh basil
2 garlic cloves, minced
2 cups soft, fresh breadcrumbs
3 cups (12 ounces) shredded sharp Cheddar cheese
1/3 cup (1 1/2 ounces) shredded Parmesan cheese
Place first 3 ingredients in a large microwave-safe bowl. Cover tightly with plastic wrap; fold back a small edge to allow steam to escape. Microwave at high 8 minutes or until squash is tender; drain. Sprinkle with salt and pepper. Drain tomatoes well. Press between paper towels. Stir together tomatoes, chicken, and next 4 ingredients. Layer one-third each soup mixture, squash mixture, breadcrumbs, and Cheddar cheese in a lightly greased 6-quart slow cooker. Repeat layers twice. Top with Parmesan cheese. Cover and cook on high 4 hours or until bubbly and edges are golden. Uncover and cook on high 30 minutes. Let stand 10 minutes before you serve. Makes 6 servings. (Source: Southern Living, November 2012)
No comments:
Post a Comment